Preheat the oven to 350 degrees.
In a large skillet, add the diced chicken and 2 tablespoons of the butter. Next, add in the spices. Stir to combine. Allow the chicken to cook until no longer pink, about 6-7 minutes, stirring occasionally.
Add in the rice, chicken broth and milk. Stir to combine everything. Bring to a soft boil, reduce heat and simmer for 8-9 minutes with a lid. Once the rice is tender, remove from heat.
Add in the milk, cream of chicken soup and ½ cup of the cheese. Stir to combine.
Add in the broccoli and place the lid back on the skillet. Allow the residual heat to blanch the broccoli for a few minutes.
Scoop the casserole mixture into a 9x13 casserole dish and bake for 10 minutes.
While the casserole is baking, melt the other 2 tablespoons of butter and combine it with the breadcrumbs. After the 10 minutes is up, add the breadcrumb mixture and the remaining cheese to the top of the casserole.
Place the casserole back in the oven and bake for an additional 10-15 minutes, or until the cheese on top has melted and the sides are bubbling.
Remove, serve with your favorite side and enjoy.