Cook the Onion and Chicken:

1. Heat olive oil in a large oven-proof skillet over medium heat.
2. Add chopped onion and cubed chicken.
3. Cook for about 5 minutes until the chicken is browned and no longer pink.
4. Season with salt and black pepper, then stir in minced garlic and cook for another 30 seconds.

2. Add Rice and Liquids:

1. Stir in uncooked rice, cream of chicken soup, and chicken broth.
2. Bring the mixture to a boil, then reduce heat to medium.
3. Cover and let it cook for 15 minutes, stirring occasionally to prevent sticking. Add more broth if needed.

3. Incorporate Broccoli and Cheese:

1. Add broccoli florets and half of the shredded cheddar cheese to the skillet.
2. Stir and cook for about 2 minutes, allowing the broccoli to soften slightly.

4. Broil for a Golden Finish:

1. Sprinkle the remaining cheese evenly over the top.
2. Place the skillet under the broiler for a few minutes until the cheese is melted and golden.

5. Garnish and Serve:

1. Remove the skillet from the oven and garnish with chopped parsley.
2. Serve warm and enjoy your comforting, nutritious casserole.