Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with butter or cooking spray.

Step 2: Cook the Rice

• In a medium saucepan, bring the chicken broth to a boil. Add the uncooked rice, reduce heat, cover, and simmer until the rice is fully cooked (about 15-18 minutes). Set aside.

Step 3: Prepare the Broccoli

• If using fresh broccoli, blanch it by boiling for 2-3 minutes, then transfer it to a bowl of ice water to stop the cooking process. For frozen broccoli, thaw and drain well.

Step 4: Cook the Onion and Garlic

• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until fragrant and translucent.

Step 5: Combine Ingredients

• Add the cooked chicken, broccoli, milk, cheddar cheese, mozzarella cheese, paprika, and onion powder to the skillet. Stir until the cheese has melted and the mixture is creamy and smooth. Season with salt and pepper to taste.

Step 6: Mix with Rice

• Stir in the cooked rice until well combined, ensuring that the cheese sauce coats every grain of rice evenly.

Step 7: Transfer to Baking Dish

• Transfer the cheesy chicken, broccoli, and rice mixture into the prepared baking dish. Spread it out evenly with a spatula.

Step 8: Make the Parmesan Crust

• In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, and Italian seasoning. Mix until the crumbs are evenly coated.

Step 9: Top the Casserole

• Sprinkle the Parmesan crust mixture evenly over the top of the casserole.

Step 10: Bake

• Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.

Step 11: Serve

• Remove the dish from the oven and let it cool for 5-10 minutes before serving.