Preheat your oven to 350ºF. This ensures that your dish bakes evenly.
Spray a 9×13-inch baking pan with cooking spray to prevent sticking.
In a medium saucepan, bring water to a boil.
Add the instant rice to the boiling water, cover the pot, and turn off the heat. Allow it to stand for about 5 minutes.
In a large bowl, combine the chopped chicken, Cream of Chicken Soup, French onion dip, cheddar cheese, chicken broth, and cooked rice. Mix everything together until well combined.
Spread the combined mixture evenly into the prepared baking pan.
Top the mixture with French Fried Onions for crunch.
Bake in the preheated oven for about 20 to 25 minutes until the cheese is melted and bubbly.
Once out of the oven, let it cool for a few minutes before serving.
