Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked white rice, shredded cooked chicken, cream of chicken soup, French onion soup, sour cream, shredded cheese, and spices such as garlic powder and onion powder. Stir well to coat everything in the creamy mixture.

Grease a 9x13-inch baking dish with non-stick cooking spray or butter. Pour the rice and chicken mixture into the dish, spreading it out evenly.

Bake uncovered for about 30 minutes, until the edges are bubbly and the top is starting to set.

Remove the dish from the oven, sprinkle the remaining ½ cup of French fried onions on top, and return to the oven for an additional 5 minutes until golden brown.

Let cool for a few minutes, then garnish with chopped parsley before serving.