Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.

Season the chicken pieces with salt, pepper, and Italian seasoning.

In a large pot over medium heat, melt 2 tablespoons of butter. Add the seasoned chicken and cook until golden brown, about 5 minutes. Remove the chicken to a plate and set aside.

To the same pot, add the chicken broth, olive oil, and wild rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 6 minutes.

Add the broccoli florets on top, cover again, and continue simmering for about 9 more minutes, or until most of the liquid is absorbed and the rice is tender. If the rice isn't done, cover and cook an additional 5 minutes. Remove from heat and let stand, covered, for 10 minutes without stirring.

To the pot with the rice and broccoli, add the cooked chicken, cream of chicken soup, milk, sour cream, optional thyme and garlic powder (if using), and half of the shredded cheddar cheese. Stir gently until well combined.

Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.

Cover the dish with foil and bake for 15 minutes.

While the casserole bakes, mix the crushed Ritz crackers with the melted butter until evenly coated.

After 15 minutes, remove the foil, sprinkle the cracker topping over the casserole, and bake uncovered for another 10 minutes, until the topping is golden and the casserole is bubbly. Serve hot.