Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.

Spread uncooked long-grain white rice evenly across the bottom of the baking dish.

Evenly sprinkle chopped onion over the layer of rice.

Layer shredded cooked chicken on top of the rice and onion mixture.

In a bowl, mix cream of mushroom soup, cream of chicken soup, melted butter, chicken broth, salt, black pepper, and paprika until smooth.

Pour the creamy mixture over the chicken and rice, spreading it evenly.

Sprinkle optional shredded cheese on top if using.

Cover with foil and bake for 45 minutes, until rice is tender and sauce is bubbling.

Remove foil for the last few minutes to brown the top if desired.

Let sit for 5–10 minutes before serving.