Preheat the oven: If you’re baking right away, set your oven to 350°F so it’s hot and ready when your casserole goes in.

Cook the rice: Bring water to a boil in a large pot over medium-high heat. Add the rice, remove from the heat, cover the pot, and let it sit for about 5 minutes before fluffing to keep the rice soft.

Brown the chicken: While the rice rests, warm a skillet with a bit of olive oil. Add diced chicken and cook until the outside turns white and lightly browned.

Season for flavor: Sprinkle in garlic salt and black pepper, or your favorite seasoning blend. Toss the chicken to coat well.

Mix everything together: In a large bowl (or directly in your casserole dish for easier cleanup), combine the cooked rice, eggs, chicken, cream of chicken soup, milk, and broccoli. Stir until creamy and well blended.

Adjust if needed: If the mixture looks too thick, add a splash of milk to help keep the texture soft and creamy after baking.

Add the cheesy topping: Spread the mixture into a greased baking dish, then sprinkle the shredded cheddar cheese over the top. This creates a delicious golden, bubbly crust as it bakes.

Bake the casserole: Cover the dish with foil to retain moisture, then bake at 350°F for 20–30 minutes, or until hot and the cheese on top is beautifully melted. Let it rest for a couple of minutes before serving so every scoop holds together. Serve and enjoy!