Easy Cheesy Chicken and Rice
This cheesy rice and chicken is delicious for the whole family!
cooking spray
rice
2
cups
shredded Cheddar cheese, divided
1 ½
cups
ground black pepper
1
teaspoon
salt
½
teaspoon
skinless, boneless chicken breast halves, or more to taste
4
cream of chicken soup
2
(10.5 ounce) cans
water, or more as needed
3
cups
dry onion soup mix (such as Lipton)
1
(1 ounce) package
 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over rice; season with black pepper and salt. Arrange chicken evenly atop rice-cheese layer. Dot chicken evenly with rounded teaspoons of cream of chicken soup. Pour water over chicken, then sprinkle evenly with onion soup mix.
  Bake in the preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until chicken is no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  Sprinkle remaining 1/2 cup Cheddar cheese over the dish to serve.
