1. Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.

2. Season the chicken with salt, black pepper, and paprika.

3. Heat olive oil in a skillet over medium heat and cook the chicken until lightly golden and cooked through.

4. Transfer the chicken to a plate, let it rest, then cut it into bite sized pieces.

5. In the same skillet, melt the butter and cook the chopped onion until softened.

6. Stir in the garlic and cook for about 30 seconds until fragrant.

7. In a large bowl, combine the cream of chicken soup, sour cream, and chicken broth until smooth.

8. Stir in the uncooked rice, cooked onion and garlic, chopped chicken, frozen peas, and 3/4 cup of the cheddar cheese.

9. Spread the mixture evenly into the prepared baking dish.

10. Cover tightly with foil and bake for 40 to 45 minutes, or until the rice is tender.

11. Remove the foil and sprinkle the remaining cheese over the top.

12. Return the dish to the oven uncovered and bake for 10 more minutes until the cheese is melted and lightly golden.

13. Let the casserole rest for 10 minutes, then sprinkle with chopped parsley and serve warm.