Oven: Preheat the oven to 375 degrees F.

Cook chicken: In a large saucepan or deep skillet, heat olive oil over medium-high heat. Cook chicken until golden brown and fully cooked through, seasoning with garlic powder, Italian seasoning, salt, and pepper as it cooks. Transfer to a large mixing bowl and set aside.

Start the creamy sauce: In the same pan (do not wipe clean), melt 4 tablespoons butter and sauté diced onions for 6-7 minutes until softened. Then, add minced garlic, garlic powder, onion powder, Italian seasoning, salt, and pepper to taste for another 2 minutes until fragrant.

Finish the creamy sauce: Add flour, stirring to coat. Gradually add chicken broth, stirring to dissolve the flour, and add the Better than Bouillon. Stir in the evaporated milk and bring to a simmer, cooking over low heat until thickened. Season with salt and pepper to taste.

Par-cook broccoli: Steam broccoli florets for just 5 minutes until crisp tender (can also use the microwave). The broccoli will finish cooking in the oven, but needs a head start.

Combine: Into the bowl with the chicken, add par-cooked broccoli, cooked rice, and 1 cup of shredded cheese. Add the prepared creamy sauce and stir until evenly combined.

Assemble and bake: Transfer to a 9×13 baking dish. Top with the remaining 1 cup of cheese. Cover with foil and bake for 25 minutes. Uncover and bake for another 5-8 minutes until the cheese is melted. Let cool slightly and enjoy!