Chicken Broccoli Rice Casserole

Preheat the oven to 350 degrees F.
Spray a 9x13 casserole dish with cooking spray and set aside.
In a small bowl, whisk together the onion powder, garlic herb seasoning, salt, black pepper, and smoked paprika. Massage half of this seasoning mixture into the cubed chicken and set aside.
In a large bowl, add the remaining half of the seasoning mixture, cream of chicken soup, chicken broth, heavy cream, mayonnaise, sour cream, melted butter, and whisk together until combined.
Fold in the rice, broccoli florets, and seasoned cubed chicken.
Pour the soup mixture into the casserole dish and spread evenly.
Sprinkle the shredded cheese over the top and cover tightly with aluminum foil.
Bake covered for 45 minutes or until the rice is tender and the internal temperature of the chicken is 165 degrees F. The mixture will still look a little loose and wet on the top, but it will thicken once it is removed from the oven and cools down.
In a small bowl, combine the crackers and melted butter. Sprinkle over the top of the casserole and continue to bake, uncovered, for an additional 10-15 minutes or until the top is golden brown. Cool for 10 minutes before serving.