In a large bowl (preferrably one with a handle and spout), combine chicken, rice, creamed soups, black pepper, poultry seasoning, and 1/2 tsp onion powder.
Carefully stir in one cup of the chicken broth, then add the second cup of broth. Stir until all ingredients in the bowl are thoroughly combined.
Pour mixture into prepared casserole dish, using a spatula to spread it evenly and ensure that all chicken pieces are fully submberged.
Arrange the butter pats evenly over the top of the mixture, then generously sprinkle the casserole with paprika and onion powder.
Bake casserole in the preheated oven for 65-75 minutes, or until most of the liquid has been absorbed, rice is tender, and chicken is cooked through.
Remove casserole from oven and let cool 10-15 minutes before serving (casserole will firm up a bit during this time). Garnish individual servings with chopped fresh parsley.