Preheat the oven to 350 degrees.
Season chicken cubes with salt , followed by cajun creole seasoning – salt free. Stir until thoroughly mixed
Heat oil in a skillet, stir in the chicken , cook the chicken for 3 to 5 minutes .
Add minced garlic , stir for about a minute, followed by chopped onion , cook until onions wilted – about 4 more minutes . Remove and set aside.
In a 10 inch oven safe skillet add butter , as soon as butter melts whisk in flour . Continue whisking until flour is fully mixed with butter, then cook for about a minute
Slowly add chicken broth, a little at the time, followed by the milk , you do not want to mixture to form any lumps , bring to simmer then turn down to medium so it simmers gently and thickens into a cream sauce -about 6 -8 minutes.
An easy way to gauge this is if the sauce coats the back of a wooden spoon, and a path with your finger.
Turn off the heat and stir in the rice, broccoli , and ½ cup cheese and chicken. Stir add creole seasoning,salt , mix – adjust seasonings to liking .Top with remaining cheese .
Bake, uncovered, at 350° for 15-30 minutes or until heated through.