Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Prepare the Rice Mixture

In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and black pepper. Stir until all the ingredients are well combined. If you’re adding vegetables like peas and carrots or mushrooms, stir them in now.

Step 3: Assemble the Casserole

Pour the rice mixture into the prepared baking dish, spreading it out evenly. Place the chicken breasts on top of the rice mixture, pressing them down slightly. Sprinkle the chicken breasts with additional paprika, salt, and pepper for added flavor.

Step 4: Cover and Bake

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour 30 minutes. Resist the urge to peek during baking, as opening the foil can release steam and disrupt the cooking process.

Step 5: Finish and Garnish

After 1 hour 30 minutes, remove the casserole from the oven. Check that the chicken is fully cooked (internal temperature of 165°F or 74°C) and the rice is tender. If desired, sprinkle shredded cheddar cheese over the top and bake uncovered for an additional 5 minutes, or until the cheese is melted.

Step 6: Serve

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.