Preheat the oven to 375°F (190°C).
Bring 1 cup of water to a boil in a medium saucepan. Add the Knorr Rice Sides – Chicken flavor and cook according to package instructions (usually about 10 minutes). Set aside when done.
While the rice cooks, steam the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until softened and fragrant, about 3 minutes.
In a large mixing bowl, combine the cooked shredded chicken, steamed broccoli, cooked Knorr rice, sautéed onion and garlic, cream of mushroom soup, milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Stir well until all ingredients are evenly mixed.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the crushed buttery crackers evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from oven and let cool for 5 minutes before serving.