Preheat the oven to 350° F.

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce 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 it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)

Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

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

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 40 minutes.

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes. Let the casserole sit for 5 minutes prior to serving.