2 tablespoons butter

1 teaspoon Italian seasoning

Salt/pepper, to taste

2 1/2 cups chicken broth

1 tablespoon olive oil

1 1/4 cups white long-grain rice, uncooked

2 cups fresh broccoli florets, uncooked

10.5 oz condensed cream of chicken soup

1/2 cup milk

1/2 cup sour cream

2 cups shredded cheddar cheese, separated

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

Preheat the oven to 350°F.

Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook for 6 minutes.

Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If not cooked, simmer for an additional 5 minutes.)

Turn off the heat and leave the cover on. Let the rice stand for 10 minutes without stirring.

Add the cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot of rice. Stir to combine.

Transfer the mixture to a lightly greased 9x13 casserole dish. Top with the remaining cheese. Cover and bake for 15 minutes.