Preheat oven to 350 degrees. Dice chicken breasts into one inch pieces and cook in olive oil on the stove, along with the onion, at medium heat until cooked thoroughly. Set aside.
While the chicken is cooking, mix the chicken broth, milk and corn starch in a separate medium size sauce pan and cook at medium heat until it simmers slightly and thickens - then pull off the burner and set aside. You just made cream of chicken soup!
Mix cream of chicken soup, cream cheese, sour cream, onion powder, garlic powder, and pepper in a bowl. Add chicken and onions to the bowl and stir until completely mixed.
Add the entire mixture to a buttered/greased 9 x 9 baking dish or 3 quart baking dish.
Take your crackers and mash them inside the bag or inside a ziplock bag and melt 7 tbsp. of butter on the stove or in microwave. Mix the two together and spread over the top of your chicken dish.
Bake at 350 degrees for 30 minutes until crackers are a nice golden shade of brown. While it is baking, add the 1 1/2 cup water and 1 cup jasmine rice to a sauce pan - set heat to high and stir initially. As soon as it starts to simmer cover with a lid, turn heat to low and once the water has evaporated, turn off heat but keep lid on (typically twenty minutes).
Serve by pouring chicken over the rice. Enjoy!