Preheat the oven to 350°F (175°C). While it warms up, lightly grease a 9×13 casserole dish with nonstick spray or butter. This step keeps the rice from sticking—totally worth it!

Mix the soup base. In a large bowl, whisk together the cream of mushroom soup, milk, water, and the onion soup mix until completely smooth. This creamy mixture is what gives the casserole its rich flavor, so make sure there are no lumps.

Layer the rice and soup. Spread the rinsed rice evenly over the bottom of your prepared dish. Pour the soup mixture over the rice, making sure it’s fully covered. Give the dish a gentle shake to help everything settle evenly for perfect cooking.

Add the chicken. Lay the chicken breasts on top of the rice, pressing them down slightly so they’re nestled into the mixture. Season generously with paprika, salt, and black pepper for that extra pop of flavor.

Bake covered for 45 minutes. Cover the dish tightly with foil to keep the steam in and the chicken moist. Place it in the oven and let it bake—your kitchen is going to smell incredible.

Add the cheese and finish baking. After 45 minutes, remove the foil and check that the rice is tender. Sprinkle the shredded cheddar over the top and return the dish to the oven, uncovered, for about 15 minutes, until the cheese is melted, bubbly, and lightly golden.

Rest and serve. Let the casserole sit for 5–10 minutes before serving so it can set up. Finish with a sprinkle of fresh parsley for a bright, fresh touch—and enjoy!