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Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the diced onion, frozen mixed vegetables, garlic powder, onion powder, and salt and pepper.
Mix in the bite-sized chicken pieces, ensuring they are well-coated with the rice and soup mixture.
Pour the mixture into a 9x13 inch baking dish. Spread evenly. Sprinkle the shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the rice is tender, and the chicken is cooked through.
Let the casserole stand for a few minutes after removing it from the oven. This helps everything set up nicely.