Preheat your oven to 375°F (190°C).

Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add seasoned chicken thighs coated lightly with olive oil and 2 tablespoons of Bayou seasoning. Cook each side for about 6-7 minutes until the chicken is no longer pink and golden. Shred the chicken into bite-sized pieces.

Sauté minced garlic in the same skillet for 2 minutes. Pour in 1/4 cup of chicken stock to deglaze the skillet.

Add a can of cream of chicken soup and 10.5 ounces of heavy cream, stirring well to combine. Heat the mixture until creamy and slightly thickened.

Stir in 1/3 cup of Boursin cheese and 1/2 cup of shredded cheddar until melted, then blend in 1/2 cup of sour cream. Adjust seasoning if necessary.

In a large bowl, combine the cooked rice, cooked broccoli florets, and shredded chicken. Pour the creamy sauce over this mixture, stirring to combine.

Transfer the mixture into a greased casserole dish, spreading it evenly. Top with 1 cup of shredded cheddar cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.

Remove the casserole from the oven and let it cool for a few minutes before serving.