One-Pot Chicken Broccoli Casserole

Instructions:

1. Melt the butter over medium high heat in a deep skillet or Dutch oven. Add the cubed chicken, seasoning with paprika, garlic powder, salt, and pepper. Sauté for 5-7 mins until the chicken is mahogany colored and cooked through. Note: Don't crowd the pan or the chicken will steam instead of brown
2. Add the diced onion and garlic to the skillet. Stir and cook for 2-3 mins until the onion becomes translucent and fragrant.
3. Stir in the uncooked rice. Stir constantly for 1 min until the grains are coated in fat and smell slightly toasted. Note: This is the secret to the texture, as suggested by techniques found on [Serious Eats](https://seriouseats.com)
4. Pour in the chicken broth and cream of chicken soup. Stir well, scraping the bottom of the pan to release the browned bits. Bring to a simmer.
5. Cover with a tight fitting lid and reduce heat to low. Cook undisturbed for 12-15 mins until the liquid is mostly absorbed and the rice is tender.
6. Remove the lid and stir in the sour cream and shredded cheddar cheese. Stir gently until a velvety sauce forms.
7. Gently fold in the fresh broccoli florets.
8. Replace the lid for 2-3 mins using the trapped steam to cook the broccoli to a tender crisp state.