Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine shredded chicken, uncooked rice, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, and a good pinch of salt and pepper. Stir until everything is evenly moistened.

Grease a 9x13-inch baking dish (or similar size). Pour the mixture into the dish and spread it into an even layer.

Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam so the rice cooks through.

Remove the foil, sprinkle cheese over the top if using, then return to the oven and bake an additional 15 minutes — or until the cheese is melted, bubbly, and the rice is tender.

Let the casserole rest for 5–10 minutes before serving. Sprinkle with chopped fresh parsley if you like a bright finish.