Steam the broccoli for 3-5 minutes until it's tender but still crisp.

In a saucepan, combine 1 cup of uncooked rice, 2 cups of water, and 1 tablespoon of salt.

Bring the rice mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the rice is tender.

In a bowl, mix 1 cup of shredded cheddar cheese, 1 can of cream of mushroom soup, and 1/2 cup of sour cream until smooth.

Grease the slow cooker insert with a light coating of oil or cooking spray.

Start layering in the slow cooker: first, add the cooked rice and steamed broccoli.

If using chicken, layer 1/2 cup of cooked chicken on top of the rice and broccoli.

Pour the cheese and soup mixture evenly over the layers in the slow cooker.

Cook on high for 3-4 hours or low for 6-8 hours until everything is hot and the casserole is cooked through.

Check for doneness by inserting a fork or knife into the casserole; it should come out easily.

Let the casserole rest for 10-15 minutes before serving to allow the flavors to meld.

Serve and enjoy!