Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a light coating of butter.

Step 2: Mix the Base Layer

1. In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, garlic powder, and paprika. Stir until well blended.

Step 3: Assemble the Casserole

1. Spread the rice mixture evenly across the bottom of the prepared baking dish.
2. Arrange the chicken breasts or thighs on top of the rice mixture. Season the chicken with salt, pepper, and a sprinkle of paprika for color.

Step 4: Add the Onion Soup Mix

1. Evenly sprinkle the onion soup mix over the chicken and rice. This adds a punch of flavor and creates a savory crust as it bakes.

Step 5: Cover and Bake

1. Cover the baking dish tightly with aluminum foil to lock in moisture.
2. Bake in the preheated oven for 1 hour and 30 minutes. Avoid lifting the foil or peeking during baking to ensure the steam cooks the rice and chicken evenly.

Step 6: Garnish and Serve

1. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
2. Garnish with chopped parsley and cracked black pepper, if desired. Serve hot with a side of roasted vegetables or a fresh salad.