In your greased 8x8 dish, stir together: rice, cream of chicken soup, chicken broth, onion, seasonings. Then stir in the raw chicken pieces so they’re evenly distributed.
Cover tightly with foil and bake at 375°F for 60–70 minutes. At 60 minutes, check: Rice should be tender, Chicken fully cooked (165°F). If rice still feels firm, add a splash of broth, re-cover, and bake another 5–10 minutes.
Stir in cheddar and sour cream once everything is cooked through.
Mix crushed crackers + melted butter and sprinkle on top.
Bake uncovered 10–15 minutes until topping is golden and crispy.
