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

Cook the yellow rice according to the package instructions. Set aside.

In a large bowl, combine the cooked shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Add the cooked yellow rice to the chicken mixture and stir until fully combined.

Pour the mixture into the prepared baking dish and spread it out evenly.

Sprinkle the shredded cheddar cheese over the top of the casserole.

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

Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.