1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter to prevent sticking.

2. In a large mixing bowl, whisk together the condensed cream of chicken soup, milk, sour cream, onion powder, garlic powder, salt, and black pepper until the mixture is smooth and well combined.

3. Add the shredded or diced cooked chicken and the cooked white rice to the creamy soup mixture. Gently fold everything together with a spatula until the chicken and rice are evenly coated. Be careful not to overmix.

4. Pour the chicken and rice mixture into the prepared 9×13 inch baking dish. Spread it out evenly with your spatula to create a consistent layer.

5. Sprinkle half of the shredded cheddar cheese evenly over the top of the chicken and rice mixture.

6. Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the edges are bubbly and the cheese is melted and starting to turn golden.

7. Remove the dish from the oven and sprinkle the remaining half of the shredded cheddar cheese over the top. Return it to the oven for another 5-7 minutes, or until the cheese is fully melted and beautifully golden brown.

8. Once out of the oven, let the chicken and rice bake rest for 5 minutes before serving. Serve hot and enjoy!