Instructions:
1. Cook onion and chicken. Heat olive oil in a large oven-proof skillet. Add onion and cubed chicken. Cook for 5 minutes until chicken browns. Season with salt and pepper. Stir in garlic and cook for 30 seconds until aromatic.
2. Add rice and liquids. Combine rice, cream of chicken soup, and chicken broth. Begin with 2 cups of broth and add more if needed. Bring to a boil, then cover and cook over medium heat for about 15 minutes, stirring occasionally.
3. Cook the rice. Ensure rice is fully cooked. Adjust seasoning if needed.
4. Finish with broccoli and cheese. Add broccoli florets and half the cheese, cook for an additional 2 minutes until broccoli softens. Sprinkle remaining cheese on top and broil for a couple more minutes until melted and slightly browned.
5. Garnish and serve. Sprinkle with fresh parsley and serve.
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