Cheesy Chicken, Broccoli, and Rice Casserole

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish.

Pour the white rice into the bottom of the prepared casserole dish.

Spoon the condensed cream of chicken soup directly on top of the rice.

Pour the chicken broth into the dish. Stir everything together until the rice, soup, and broth are well combined.

Place the chicken breasts on top of the rice mixture. If the breasts are thick, score the tops with a knife to help them cook evenly.

Season the chicken generously with salt, black pepper, garlic powder, and Italian seasoning.

Cut the broccoli into florets and scatter them around the chicken in the dish. Gently press the florets down into the creamy mixture.

Sprinkle the entire packet of onion soup mix evenly over the chicken, broccoli, and rice.

Cover the casserole dish tightly with aluminum foil.

Bake for 1 hour.

Carefully remove the dish from the oven and discard the foil. Sprinkle the shredded cheese evenly over the top.

Return the dish to the oven, uncovered, and bake for another 5 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for a few minutes before serving.