Prepare the Base

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Combine the Rice and Liquids: In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir in the uncooked rice until evenly combined.
3. Season the Chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides with garlic powder, onion powder, paprika, salt, and pepper.

Assemble the Casserole

1. Layer the Ingredients: Pour the rice mixture into the prepared baking dish, spreading it out evenly. Arrange the seasoned chicken breasts on top of the rice.
2. Cover and Bake: Cover the dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 50 minutes.

Add the Topping

1. Uncover and Add Cheese: Carefully remove the foil and sprinkle shredded cheddar cheese over the chicken and rice.
2. Optional Topping: For added crunch, sprinkle breadcrumbs over the cheese.
3. Bake Again: Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.