Preheat your oven to 375°F (190°C).

In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of Bayou City all-purpose seasoning. Cook the chicken for 6-7 minutes on each side until cooked through.

Remove the chicken from the skillet and let it cool slightly, then shred or chop it into bite-sized pieces. Set aside.

In the same skillet, add minced garlic and cook until fragrant, about 2 minutes.

Pour in the chicken stock to deglaze the pan and stir to lift the brown bits from the bottom. Let it reduce for about 4 minutes.

Add the cream of chicken soup along with the heavy cream from the cream of chicken can into the skillet, stirring to combine.

Stir in the Boursin cheese and 1/2 cup of shredded cheddar cheese. Continue stirring until melted and smooth.

In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken.

Pour the creamy cheese sauce over the rice mixture and stir until everything is evenly coated. Season with remaining Bayou City seasonings, onion powder, and cayenne. Taste and adjust salt and pepper as needed.

Transfer the mixture to a large casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.

Let the casserole cool for a few minutes before serving hot. Optional: garnish with chopped fresh parsley and paprika if desired.