Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well incorporated.

Grease a 9x13-inch baking dish with butter or cooking spray. Pour the chicken and rice mixture into the dish, spreading it evenly.

Crush the Ritz crackers in their bag until fine crumbs. Mix the crushed crackers with melted butter until coated.

Sprinkle the buttery cracker mixture evenly over the casserole and gently press down some crumbs into the filling.

Bake for 30-35 minutes until the topping is golden brown and the edges are bubbling.

Remove from the oven and let it rest for about 5 minutes before serving.