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Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter.
In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth and creamy.
Pat chicken breasts dry and lay them in a single layer in the prepared baking dish.
Pour the creamy mixture over the chicken, spreading it evenly to coat each piece.
Sprinkle shredded cheddar cheese evenly over the sauce layer.
In a small bowl, mix breadcrumbs with olive oil until lightly coated and sandy in texture.
Sprinkle the breadcrumb mixture evenly over the cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15–20 minutes until golden, bubbling, and chicken reaches 165°F (74°C).
Let rest 5 minutes before serving, then garnish with fresh parsley.