Cook rice according to package instructions. Fluff it with a fork and set aside. Slightly cooled rice works best because it won’t become mushy when mixed with sauce.

In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.

The smell at this stage already feels comforting.

Add chopped broccoli to the skillet and sauté for 3–4 minutes. You don’t want it fully cooked, just slightly tender. It will finish cooking in the oven.

In a large bowl, combine cream of chicken soup, milk, sour cream, salt, pepper, and paprika. Stir until smooth.

This mixture should look creamy and lightly seasoned.

Add cooked rice, chicken, and sautéed broccoli mixture into the bowl with the sauce. Stir gently until evenly coated.

Fold in 1 ½ cups of cheddar cheese and all the mozzarella.

Transfer mixture into a greased 9x13 baking dish. Spread evenly.

Sprinkle remaining ½ cup cheddar cheese on top.

If using crackers or breadcrumbs, mix them with melted butter and sprinkle over the cheese.

Preheat oven to 375°F (190°C).

Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and lightly golden.

Let rest for 5–10 minutes before serving. This helps everything set.