Melt butter in a large skillet over medium heat. Add chopped onion and chicken breast and sauté until onions and chicken begin to brown. Add minced garlic and continue to cook for 2 more minutes. Add the rice, stirring to mix, then add the entire can of cream soup. Stir in 2 cups of chicken broth, then increase the heat to high and bring to a boil.
As soon as the mixture begins to boil, turn the heat down to a low simmer and continue to cook for another 10 minutes. Stir frequently to prevent burning.
Once rice is cooked, add the broccoli and 1 cup of the Cooper Cheese. Stir until melted. Then sprinkle the remaining cheese over the top.
Cover until cheese is melted. Or, if using a cast-iron skillet, heat under a high-heat broiler for 2 minutes until cheese begins to brown, being careful not to let it burn.
Allow the completed dish to cool for a few minutes before serving.