Preheat your oven to 350°F (175°C).

Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Rub the spices into the chicken for better flavor.

Heat olive oil in a large skillet over medium heat. Sear the seasoned chicken breasts for about 5-7 minutes on each side, until they are golden brown. Once done, remove from skillet and set aside.

In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Stir until the mixture is smooth.

Add the softened cream cheese (cut into smaller chunks) and blend until creamy using a whisk or electric mixer.

Fold in the uncooked white rice, shredded cheddar cheese, and chopped green onions until everything is evenly distributed.

Lightly grease a 9x13 inch baking dish. Place the seared chicken breasts at the bottom of the dish.

Pour the creamy rice mixture over the chicken, ensuring it covers all pieces.

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

After 45 minutes, carefully remove the foil and return the casserole to the oven. Bake uncovered for an additional 15-20 minutes until bubbly and golden brown.

Remove from the oven and let sit for 10 minutes before serving.