Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.

In a large mixing bowl, combine cooked rice, shredded cheddar cheese, cream of mushroom soup, and milk. Add garlic powder, onion powder, salt, and pepper. Mix well.

Fold in the blanched broccoli and pour the mixture into a greased 9x13 inch baking dish.

Combine crushed buttery crackers with melted butter and sprinkle over the casserole. Bake at 350°F for 25-30 minutes until bubbly and golden brown.

Let cool for 5 minutes before serving.