Chicken and Rice Casserole

1 1/2c. rice
3c. water
1 1/2c. shredded cheese
4-5 Chicken Breast cut into chunks or De-bone 1 rotisserie chicken
1 envelope Onion soup mix
2 cans Cream of Chicken Soup or 1 Lg family size can
1 1/2c. shredded cheese

Combine rice and water in bottom of a 9x13 pan. Sprinkle evenly with cheese. Layer chicken over cheese then sprinkle with onion soup mix. Last try to evenly space spoonfuls of condensed soup over the chicken. Cover and bake 350 for 2 hours
Uncover and sprinkle with shredded cheese. Bake 10 more mins. until cheese is melted.

This recipe is from Emily Dixon. It is a warm comforting family night dinner.