1-Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch casserole dish with non-stick cooking spray.

2-Combine ingredients: In a bowl, combine 1 1/2 cups long-grain white rice, 2 cans cream of chicken soup (or cream of mushroom or celery soup), 1 cup water, 2 cups milk, and 1 envelope or 1 batch onion soup mix. Stir well to mix everything evenly.

3-Pour mixture: Pour the mixture into the prepared casserole dish and sprinkle 3/4 cup of the 1 1/2 cups shredded cheddar cheese on top for that initial cheesy layer.

4-Nestle chicken: Nestle the 3 thick boneless skinless chicken breasts or thighs into the rice mixture, ensuring they’re covered for even cooking.

5-Cover and bake: Cover the dish tightly with aluminum foil and bake for 1 hour 30 minutes to 2 hours, or until the rice is tender and the chicken is cooked through.

6-Finish and cool: Remove from the oven, sprinkle the remaining 3/4 cup shredded cheddar cheese on top, and let it cool for 15-20 minutes before serving to set the flavors.

7-Serve: Serve with steamed vegetables or a green salad to round out the meal and add some freshness.