1️⃣ Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

2️⃣ Sauté onions: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the diced onions and cook for 5 minutes until softened.

3️⃣ Cook the rice: Add the chicken broth, olive oil, and rice to the saucepan. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 8 minutes.

4️⃣ Steam the broccoli: Add the broccoli to the saucepan without stirring, cover again, and cook for an additional 7 minutes. If liquid remains in the pot and rice isn’t fully cooked, simmer for up to 5 more minutes.

5️⃣ Rest the rice: Remove from heat and let the pot sit, covered, for 10 minutes. This will allow any remaining liquid to absorb and loosen rice from the bottom.

6️⃣ Combine casserole ingredients: Stir in the diced chicken ham, cream of chicken soup, sour cream, milk, and half of the shredded cheddar cheese. Mix until well combined.

7️⃣ Assemble the casserole: Spread the mixture evenly into the prepared casserole dish. Top with the remaining cheddar cheese.

8️⃣ Bake the casserole: Cover with foil and bake for 15 minutes.

9️⃣ Prepare the topping: Combine the Ritz cracker crumbs with melted butter.

🔟 Add the topping: Remove the foil from the casserole, sprinkle the cracker topping evenly over the cheese, and bake uncovered for an additional 10 minutes until golden brown.

1️⃣1️⃣ Let it rest: Allow the casserole to sit for 5 minutes before serving.