Cheesy Chicken, Broccoli, and Rice

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• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 each medium onion (chopped)
• 4 cloves garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1 cup uncooked long grain white rice (see note)
• 3 cups chicken broth
• 1 teaspoon Worcestershire sauce
• 1 cup heavy/whipping cream
• 2 cups cooked chicken (I used rotisserie) (shredded/chopped)
• 2 cups broccoli (cut into small florets)
• 2 cups grated cheddar
• As Needed Salt
• As Needed Black pepper

1. Prep all ingredients. If you want to have a melted cheese topping, grate 2 cups of cheddar. If not, only grate 1.5 cups like I did for the photos.
2. Add the oil, butter, and onion to a pot/Dutch oven over medium-high heat and sauté for 4-5 minutes.
3. Stir in the garlic, Italian seasoning, and rice, and cook for about a minute (stir frequently).
4. Stir in the broth and Worcestershire sauce, and increase the heat to high. Once it comes to a boil, give it a stir, cover the pot, and reduce the heat to medium-low. Cook for 15 minutes.
5. Stir in the cream, chicken, and broccoli. Cover the pot again and cook for another 5 minutes or until the broccoli has softened to your liking and the rice has cooked. On my stove with the directed cooking times and temperatures, there's a bit of liquid left that makes a sauce, and the rice is cooked but not mushy. It will thicken more as it cools. See recipe notes for troubleshooting tips.
6. Stir in the 1.5 cups of cheddar and taste and season with salt & pepper as needed (I am generous with both - there's a lot of rice in here). If you want the melted cheese topping, top with the remaining half cup of cheese and let it melt for a few minutes prior to serving.