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Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
In a large bowl, mix together the uncooked rice, chicken broth, cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper until everything's combined.
Melt the butter in a small skillet over medium heat. Add the diced onion and garlic, cooking until soft and fragrant — about 3 minutes.
Stir the cooked onion and garlic into the rice mixture, then fold in the shredded chicken and 1 cup of the cheddar cheese.
Pour everything into your prepared baking dish and spread it out evenly.
Cover tightly with foil and bake for 50–55 minutes, until the rice is tender and has absorbed most of the liquid.
Remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for another 10 minutes until the cheese is melted and starting to bubble at the edges.
Let it rest for about 5 minutes before serving. Garnish with fresh chives or parsley if you're feeling fancy.