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Preheat your oven to 400 °F.
Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.
Pour into a large buttered 9x13 or deep large lidded casserole dish.
Place your chicken pieces on top of the rice. IF you are using chicken without the skin, immerse the chicken into the soup and cover it completely so that the chicken doesn't dry out. If the chicken has skin - and I prefer it that way - you can gently set the chicken on top.
Cover with foil and cook for 55-75 minutes until the rice is tender and the chicken has reached a temperature of 165°F for the breast pieces or 185°F for legs and thighs. Depending on the type of rice you are using, the time can take longer.
Remove from the oven and sprinkle the cheese on top. Let the cheese melt, then serve.