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.
Nutritional information will vary with brands of ingredients used and the cut of chicken.
As with all rice recipes, cooking time will vary depending on the type and brand of rice, how tightly you sealed your casserole dish, if your chicken was very cold when you put it into the dish, etc. Allow yourself extra cooking time.
Use only long grain white rice that cooks in 15-20 minutes on the stove top. Don't use parboiled, don't use brown, don't use medium grain. IF you use these types you will have to cook them longer.