Preheat your oven to 350°F.

Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper to taste.

In a large pot, melt butter over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside.

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, cover again, and cook for an additional 9 minutes, or until the liquid is fully absorbed and the rice is cooked through. (If the rice is not fully cooked, cover and simmer for another 5 minutes or until done.)

Turn off the heat and leave the pot covered for 10 minutes without stirring. This allows the rice at the bottom to release.

Stir in the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.

Transfer the mixture to a lightly greased 9x13-inch casserole dish and top with the remaining cheese.

Cover and bake for 15 minutes