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.
Video
Notes
For a short cut use a store-bought rotisserie, canned chicken, or leftover shredded chicken about 2 cups.You can make your rice in a rice cooker or even use leftover rice you'll need 3 cups of cooked rice.I use colby cheese but cheddar, or jack cheese works great also.If you don't have a 12-inch oven-safe skillet transfer everything to a 9x13 casserole dish sprayed with nonstick cooking spray.