Add the pancetta to a cold pan. Turn the heat to medium and cook until crispy. Drain on a paper towel and set aside, leaving the leftover grease in the pan.

Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. Add a touch of olive oil to the pan, if needed. Cook the chicken for 5-6 minutes per side, or until fully cooked. Let rest, then shred and set aside.

Steam the broccoli until tender. Set aside. *Note: Roasting the broccoli: Toss broccoli florets with olive oil, salt, and pepper. Roast at 425°F for 15-20 minutes, until slightly charred.

Cook both packages of Knorr ® Rice Sides™ - Cheddar Broccoli according to the package instructions and set aside.

Preheat the oven to 350F.

In the same pan, melt 2 tbsp butter and add the diced onion. Sauté for 2-3 minutes, until softened. Add the minced garlic and cook for 30 seconds, until fragrant.

Whisk in the flour and cook for 1-2 minutes.

Deglaze the pan with white wine, scraping up and brown bits on the bottom of the pan. Let that cook for another 1-2 minutes.

Slowly add the Knorr chicken broth, whisking constantly to avoid lumps, then stir in the room temp milk. Add Dijon mustard, Worcestershire sauce, cayenne pepper, and salt and pepper to taste. Cook for 3-5 minutes, until thickened. Remove from heat.

In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli, pancetta, creamy base, sour cream, and half the shredded cheddar cheese. Mix until evenly combined.

Pour the mixture into a greased 9x13-inch baking dish and smooth the top. Sprinkle over the remaining cheddar cheese.

Combine panko breadcrumbs with melted butter. Sprinkle over the casserole (optional).

Bake uncovered for 25-30 minutes, or until bubbly and golden on top.

Garnish with freshly chopped chives and enjoy!