Heat a medium saucepan on medium-high heat add rice, water, 1 tablespoon of butter, and 1/2 teaspoon of salt give it a stir and bring it to a boil. Reduce the heat to low, cover, and cook for 12-15 minutes or until liquid is absorbed, remove the lid and fluff with a fork. Set aside

Add the broccoli to a saucepan with about 1.2 inches of water cover and steam for 2-4 minutes drain the broccoli and set aside. You can also steam the broccoli in the microwave if you prefer.

In a small bowl add the crushed Ritz crackers and 2 tablespoons of melted butter and mix until combined and set aside.

Preheat oven to 375 degrees

In a large oven-safe 12-inch skillet on medium-high heat add the olive oil and the diced chicken and cook for 5 minutes or until browned. Remove to a plate.

In the same skillet add 4 tablespoons of butter and melt, then add in the diced onion and cook 2-3 minutes then add in the minced garlic and cook another minute. Sprinkle in the flour and stir.

Whisk in the chicken stock and bring to a simmer.

Add in the milk and seasoning and whisk until combined.

Add in the chicken, broccoli, rice, and 1 1/4 cups of the cheese and stir. Sprinkle the remaining cheese on top then sprinkle the Ritz cracker mixture on top.

Bake for 20-25 minutes until golden brown and bubbly.