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Preheat oven to 350° F. Melt 2 Tablespoons of butter in a 9x13" pan.
Stir the cream of chicken, garlic powder, onion powder, pepper, rice, broth and milk together in the pan.
Cut the broccoli and chicken into bite sized pieces. Cut the cheese into cubes. Scatter all three over the top of the rice mixture.
Cover with foil and bake for 55 minutes. Stir and set aside.
Melt the remaining 4 Tablespoons of butter and stir into the cornflake crumbs. Sprinkle over the top of the casserole.
Bake uncovered at 375 F for an additional 15 minutes or until the rice is cooked and the chicken reaches an internal temperature of 165 F.
Let sit for 10 minutes then serve and enjoy.