In a large pot, bring 2 cups of water to a boil. Add 1 cup of white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

If using fresh broccoli, steam the florets in a pot with a steamer basket for about 5-7 minutes until bright green and tender. If using frozen, simply microwave according to package instructions until heated through.

In a mixing bowl, combine the cream of chicken soup, chicken broth, shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt. Stir until well combined.

In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, and the sauce mixture. Stir gently until everything is evenly coated.

Preheat your oven to 350°F (175°C). Pour the chicken, broccoli, and rice mixture into a greased casserole dish, spreading it evenly.

In a small bowl, mix the panko breadcrumbs with melted butter until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let it cool for 5-10 minutes before serving to allow the casserole to set.