1 tablespoon olive oil
1 small yellow onion, diced
2 cups cooked, shredded chicken
1 (10-ounce) can cream of chicken soup
1-1/2 cups chicken broth or water
2 cups broccoli florets
1 cup cooked white rice
1 cup sour cream
1 cup cheddar cheese
In a large, oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the onion and cook until softened, about 5 minutes.
Add the chicken, cream of chicken soup and chicken broth. Bring the mixture to a simmer, stirring until the ingredients are well-combined, about 5 minutes.
Add the broccoli and cooked rice. Continue to simmer until the rice is heated through and the broccoli is bright green, about 5 minutes.
Remove the skillet from the heat and stir in the sour cream.
Top the skillet with cheddar cheese and place it under the broiler.
Broil until the cheese is melted and slightly browned, about 5 minutes.