Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.

While the rice is cooking, steam the broccoli until tender but still bright green, about 5 minutes. Drain well.

In a large mixing bowl, combine the cooked rice, steamed broccoli, cream of mushroom soup, cream of chicken soup, sour cream, mayonnaise, chopped onion, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, pepper, and paprika. Stir until well combined.

Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.

Sprinkle the crushed Ritz crackers over the cheese.

Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden.

Let the casserole cool slightly before serving.