Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, shredded chicken, and broccoli.
In another bowl, mix together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
Pour the soup mixture over the rice and chicken mixture, stirring to combine.
Transfer the combined mixture into a greased 9x13 inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Let it cool for a few minutes before serving. Garnish with fresh parsley.