1. 1. Preheat Your Oven and Prepare Your Dish: Start by preheating your oven to 375 F (190 C). While the oven heats, lightly grease a 9×13 inch baking dish with cooking spray. This prevents the casserole from sticking and makes for easier cleanup.

2. 2. Combine the Main Ingredients: In a large mixing bowl, combine the shredded or diced cooked chicken, the can of condensed cream of mushroom soup, the uncooked instant white rice, and the chicken broth. Stir everything together thoroughly until all ingredients are well incorporated and the rice is evenly distributed throughout the mixture.

3. 3. Transfer to Baking Dish: Pour the chicken and rice mixture into the prepared 9×13 inch baking dish. Spread it out evenly with a spatula or the back of a spoon to ensure consistent cooking.

4. 4. Cover and Bake: Tightly cover the baking dish with aluminum foil. This is a crucial step as it traps the steam, allowing the instant rice to cook perfectly and absorb all the flavorful liquid. Place the covered dish in the preheated oven and bake for 20 minutes.

5. 5. Add the Cheese Topping: After 20 minutes, carefully remove the casserole from the oven. Remove the aluminum foil. The rice should be mostly cooked and the mixture bubbly. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

6. 6. Continue Baking Until Golden: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The edges should be slightly browned, and the casserole should be heated through.

7. 7. Rest Before Serving: Once out of the oven, let the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to scoop and serve.