Melt the butter in a large skillet over medium-high heat.

Add the onions and garlic. Cook for 1 minute stirring frequently. Add the chicken. Stir to combine. Cook until the chicken is no longer pink, stirring often, about 5 minutes.

Add the rice, milk, broth, and soup to the skillet. Stir to combine until the soup is broken up into the liquid.

Bring the liquid to a simmer. Stir, and then cover the skillet. Cook for 10 minutes, stirring occasionally to prevent sticking.. (If you don't have a lid for your skillet, it's okay. Just give the dish a stir a little more often.) Uncover and cook for another 8 to 10 minutes, or until the rice is cooked through.

Add half the cheese and the broccoli to the skillet. Stir to combine. Cook for 2 to 3 minutes so that the cheese is melted and the broccoli is warmed but still has a little crunch.

Sprinkle the top of your dish with the remaining cheese (and cracker crumbs, if desired). Place your skillet under the broiler for 1 to 2 minutes until the cheese is melted (and crackers are golden).