Preheat oven to 375°F. Grease a 9x13-inch baking dish.
Add uncooked rice, French onion soup and chicken broth to the dish. Stir to combine and spread evenly.
Place chicken breasts on top of the rice. Season with garlic powder, onion powder, salt and pepper.
Spread French onion dip over the top of each chicken breast.
Cover the casserole tightly with aluminum foil.
Bake for 45–50 minutes.
Check the rice. If it isn't tender, add ¼ cup additional chicken broth, cover and continue baking for about 10 minutes.
Once the rice is tender and the chicken has reached 165°F, remove the foil.
Top the chicken with provolone cheese and sprinkle with crispy fried onions.
Bake uncovered for 8–10 minutes, until the cheese is melted and the onions are crispy.
Let rest for 5–10 minutes before serving.
