Preheat oven to 375°F (190°C). Grease a 9x13-inch ceramic baking dish with olive oil or butter. Steam broccoli florets in a steamer basket or microwave with 2 tablespoons water for 2 minutes until bright green and crisp-tender. Drain completely.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken cubes with garlic powder, onion powder, salt, and black pepper. Sear for 5 to 6 minutes until lightly browned and cooked through. Transfer to a bowl.

In the same skillet, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute until bubbly and lightly golden. Gradually whisk in chicken broth and warm milk, stirring constantly to prevent lumps.

Simmer for 3 to 4 minutes until thickened and bubbling gently. Remove from heat and stir in Dijon mustard, paprika, and 1.5 cups of grated cheddar cheese until completely melted and glossy.

In the prepared 9x13 baking dish, combine cooked rice, seared chicken cubes, and steamed broccoli florets. Pour the warm cheddar cheese sauce over everything and fold gently with a silicone spatula until evenly coated.

Sprinkle the remaining 1 cup of grated cheddar cheese evenly across the top.

In a small bowl, toss crushed Ritz crackers with 2 tablespoons melted butter. Scatter the buttery crumbs evenly over the cheese layer.

Bake uncovered at 375°F (190°C) for 20 to 22 minutes, until the cheese is bubbling around the edges and the cracker topping is deeply golden and toasted crisp. Garnish with chopped parsley and rest 5 minutes before serving!