Cook the onion and chicken. Heat the olive oil in a large oven proof skillet. Add chopped onion and cubed chicken. Cook on medium heat for about 5 minutes until the chicken starts to brown a bit and is no longer pink. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.
Add the rice and liquids. Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed, add more until rice is fully cooked.
Cook the rice. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
Finish with broccoli and cheese. Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.
Garnish and serve. Garnish with fresh parsley and serve.
Make-ahead: You can prep this the night before, up to and including step 2, then cover the skillet with a lid of aluminum foil and refrigerate until next day when ready to cook. Simply follow the rest of the recipe as instructed.
If using frozen broccoli, make sure you pat it dry first.
Feel free to add other veggies to this casserole such as mushrooms, peppers, or cauliflower.
What kind of rice should I use: I used a long grain rice (Basmati) and I recommend a long grain rice over a short grain rice because the shorter grain rice gives you a creamier rice. If using brown rice, it will take longer to cook and may require more liquid. If you wanted to speed this up you could even use quick cooking rice.
How do I store leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.