In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and 3 minced garlic cloves, cooking for about 3-4 minutes until the onion is translucent.

Stir in 1 cup of uncooked rice, coating well in the buttery mixture. Cook for another 1-2 minutes.

Pour in 2 cups of chicken broth, bring to a boil, then reduce heat to low and cover to simmer for 12-15 minutes until rice is almost tender.

Add 2 cups of broccoli florets, cover, and cook for an additional 5 minutes until bright green and tender-crisp.

Stir in 2 cups of cooked chicken, 1 cup of milk, 1 cup of shredded cheddar cheese, and ½ cup of grated Parmesan cheese. Mix until cheese melts.

Season with salt, pepper, and cayenne if desired. Heat through for 2-3 minutes and serve hot.