My mom made this recipe all the time when I was growing up and I have always loved it

Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the uncooked rice, cream of chicken soup, milk, sour cream, broth, cheese, peas and carrots, garlic powder, onion powder, salt, and pepper.
Stir in the cooked chicken until everything is well mixed.
Pour the mixture into the prepared baking dish and spread it evenly.
Cover tightly with foil and bake for 50-60 minutes, or until the rice is tender.
Remove foil, sprinkle more cheese (or cracker topping) on top, and bake uncovered for another 10-15 minutes until golden and bubbly.
Let it rest for 5-10 minutes before serving.
Tips:
Use rotisserie chicken to save time.
Swap in brown rice (but increase broth and cooking time).
Add a little cooked bacon or sautéed mushrooms for a flavor boost.