Preheat the oven to 350 degrees.

In a medium saucepan, melt the butter over medium heat and stir in the onions. Cook for 3-4 minutes until the onions begin to soften. Stir in the flour. Cook the flour mixture until it becomes a deep golden brown.

Slowly whisk in the chicken broth cooking until the mixture begins to thicken. Whisk in the half and half, wine, lemon zest and juice. Remove from the heat and stir in 1/4 cup cheese until the mixture is smooth. Stir in the salt and pepper.

Place broccoli, carrots and rice in an ungreased 13-in. x 9-in. baking dish.

Pour the sauce over the vegetables and rice stirring to combine.

Pat the chicken dry with paper towels. Whisk together the garlic powder, onion powder, paprika and remaining salt/pepper. Drizzle the olive oil over the chicken and season both sides of the chicken with the seasoning mixture.

Top the casserole with chicken.

Bake, covered, at 350° for 20 minutes. Uncover, top with the remaining cheese and bake for an additional 10-15 minutes or until the chicken is cooked through, the rice is tender and the casserole is bubbling.