Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

Steam the broccoli florets until they are just tender. You can do this by placing them in a steamer basket over boiling water for about 5-7 minutes or until they are bright green. Once steamed, remove from heat and set aside.

In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes.

Stir in the cream of chicken soup, sour cream, and softened cream cheese until well combined and smooth.

Add 1 cup of shredded cheddar cheese, salt, pepper, garlic powder, and paprika to the sauce mixture. Stir until the cheese is melted and the sauce is well combined.

In a large mixing bowl, combine the cooked white rice, steamed broccoli florets, and cheese sauce. Stir until well combined.

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.

In a small bowl, mix together the Italian breadcrumbs and the 2 tablespoons of melted butter.

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the cheese is golden brown.

Optional: Garnish with chopped parsley before serving.