1 tablespoon olive oil

2 tablespoons butter

1 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

1.5-2 cups grated cheddar

Salt & pepper to taste

Prep all ingredients. If you want to have a melted cheese topping, grate 2 cups of cheddar. If not, only grate 1.5 cups.

Add the oil, butter, and onion to a pot/Dutch oven over medium-high heat and sauté for 4-5 minutes.

Stir in the garlic, Italian seasoning, and rice, and cook for about a minute (stir frequently).

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.

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.

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.

*adapted from https://www.saltandlavender.com/