Heat olive oil in a large skillet over medium-high heat. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat. Saute, stirring often, until chicken is mostly cooked through.
Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.
Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.