Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Rice Mixture:

In a mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, garlic powder, onion powder, thyme, and a pinch of salt and pepper. Mix until well combined.

Assemble the Casserole:

Pour the rice mixture evenly into the bottom of a 9x13-inch baking dish.

Prepare the Chicken:

Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Place the chicken breasts on top of the rice mixture in the dish.

Bake the Casserole:

Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

Optional Cheese Topping:

After 45 minutes, remove the foil and check if the rice is tender and chicken is cooked through (internal temperature of 165°F/74°C). Sprinkle the casserole with shredded cheddar cheese if desired. Return to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve:

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.