Preheat oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish.

If using frozen broccoli, steam or microwave until just tender. Set aside.

In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.

Add cooked rice, chicken, and half of the cheddar cheese to the bowl. Mix gently to combine.

Fold in broccoli florets so they’re evenly distributed.

Spread the mixture into the prepared baking dish.

Sprinkle the remaining cheddar cheese over the top.

If using, sprinkle crushed crackers or breadcrumbs over the cheese for a crunchy topping.

Bake for 25–30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

Remove from oven and let rest for 5 minutes before serving.