Heat 1 tablespoon of olive oil in a large, deep skillet or oven-proof pot over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

Add the cubed chicken breasts to the skillet. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken starts to develop a light golden-brown color and reaches 165°F on a food thermometer.

Stir in the minced garlic and sauté for about 30 seconds until fragrant. Add ¾ cup of uncooked rice to the skillet. Stir to coat the rice in the garlic and chicken mixture, letting it toast slightly for 1-2 minutes.

Pour in 1 can of cream of chicken soup and 2 cups of chicken broth. Stir until fully combined. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and cook for 15-18 minutes, or until the rice is tender and most of the liquid is absorbed.

Once the rice is cooked, fold in 2 cups of broccoli florets. Sprinkle 1 cup of shredded cheddar cheese over the top. Cover again and cook for another 3-5 minutes, or until the broccoli is tender and the cheese is melted.

If desired, broil on high for 2-3 minutes for a golden-brown top. Remove the skillet from the oven and let the casserole rest for a few minutes.

Garnish with 1 tablespoon of fresh chopped parsley and serve hot. Enjoy with a side of green salad, garlic bread, or roasted vegetables.