Chicken Broccoli Rice Casserole

Preheat your oven to 375°F (190°C). Grease a baking dish lightly with oil or non-stick spray to prevent sticking.
Cook the rice according to package instructions if it is not already prepared. Once done, set it aside.
If using fresh broccoli, cut it into small florets. If using frozen, thaw it slightly and drain excess water.
Shred or dice the cooked chicken into bite-sized pieces.
In a large mixing bowl, combine the cooked chicken, broccoli, rice, cream of mushroom soup, milk (or broth), garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
Pour the mixture into the greased baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top, covering the entire surface.
If using breadcrumbs or crushed crackers, sprinkle them over the cheese for extra crunch.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.
If using raw chicken instead of cooked, bake until the internal temperature reaches 165°F (75°C).
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.