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Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick spray or butter.
Ensure the rice is fully cooked following package directions. Steam the broccoli lightly until just tender. If using frozen florets, thaw and drain thoroughly.
In a large mixing bowl, blend the cream of chicken soup, milk, Greek yogurt or sour cream, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
Add the cooked chicken, prepared rice, steamed broccoli, and 1 cup of the shredded cheddar cheese into the bowl. Mix thoroughly to combine all components.
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup of cheddar cheese across the top.
If desired, stir the breadcrumbs with the melted butter and scatter over the surface for added texture.
Bake uncovered for 25 to 30 minutes, or until the dish is hot throughout and the cheese on top is melted and lightly golden.
Let the casserole sit for 5 minutes after removing from the oven before serving warm.