Melt 2 tablespoons of butter over medium heat. Add 1 small diced onion and 2 minced garlic cloves. Sauté until the onion is translucent, about 3–4 minutes.

Stir in 1 cup of uncooked rice. Continue stirring for about 2 minutes until rice looks slightly translucent.

Pour in 2 cups of chicken broth and bring to a boil. Reduce heat, cover and let simmer for 12–15 minutes until rice is nearly tender.

Gently stir in 2 cups of broccoli florets, cover and cook for an additional 5 minutes to steam the broccoli.

Add 2 cups of cooked chicken and 1 cup of milk to the saucepan. Mix in 1 cup of shredded cheddar and ½ cup of grated Parmesan cheese.

Season with salt, pepper, and optional cayenne. Warm through for 2–3 minutes.

Spoon into bowls and serve hot, optionally garnished with additional cheese or fresh herbs.