Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Mix the Filling:
   In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, garlic powder, onion powder, and half of the French fried onions. Season with salt and pepper to taste.
3. Assemble:
   Stir everything together until well mixed. Pour into the prepared baking dish and spread evenly.
4. Bake the First Round:
   Bake uncovered for 30 minutes.
5. Add Crunch:
   Remove from the oven and top evenly with the remaining French fried onions.
6. Final Bake:
   Return to the oven for an additional 10–15 minutes, or until the top is golden brown and crispy.
7. Serve:
   Garnish with chopped parsley if desired and serve warm.

Variations:

• Use cooked wild rice or brown rice for a nutty twist.
• Add sautéed mushrooms, spinach, or broccoli for extra veg.
• Substitute Gruyère or Fontina cheese for a deeper, more complex flavor.

Tips:

• Freeze leftovers in individual portions for easy future meals.
• If prepping ahead, assemble the casserole up to the onion topping, cover, and refrigerate until ready to bake. Add the fried onions just before the final bake for maximum crunch.