Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

In a medium skillet, cook the diced bacon over medium heat until crispy. Once done, remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease.

Season your chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.

In the same skillet used for the bacon, sear the chicken for 2-3 minutes on each side until lightly browned. Don’t worry if the chicken isn’t fully cooked—it will finish cooking in the oven.

In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, milk, and half of the dry onion soup mix. Stir the mixture until it’s well combined and creamy.

Pour the creamy rice mixture into your prepared baking dish, making sure to spread it evenly.

Lay the seared chicken breasts on top of the rice mixture. Sprinkle the remaining onion soup mix over the chicken for added flavor.

Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes. Check to make sure the chicken is fully cooked and the rice is tender. For a golden, crispy finish, remove the foil during the last 10 minutes of baking.

If you’d like, sprinkle the cooked bacon and shredded cheddar cheese on top during the final minutes of baking. This adds a delightful crunch and cheesy goodness to the casserole.

Once your casserole is done, garnish with fresh parsley for a pop of color and freshness. Serve hot and enjoy!