Chicken and Rice With Cheese Layer

• 6 skinless chicken thighs
• 2 cups uncooked rice
• 34 cup monterey jack cheese, shredded (or your choice)
• 34 cup cheddar cheese, shredded cheese (or your choice)
• 1 teaspoon Montreal chicken seasoning (optional)
• 14 teaspoon ground pepper
• 1 (10 1/4 ounce) can cream of mushroom soup
• 2 12 cups chicken broth
• 1 cup water
• 1 (1 ounce) envelope onion soup mix

1. Preheat oven to 350.
2. Spray 9x13 pan with cooking spray.
3. Layer rice, cheese, chicken seasoning and pepper in pan.
4. Place chicken on top on top.
5. Dob rounded teaspoons of cream of mushroom soup over the chicken and rice.
6. Pour water and chicken stock on top and sprinkle with onion soup mix.
7. Bake uncovered for appx 1 1/2 hours, checking water after 1 hour.
8. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 Celsius to keep moist) Remove from oven, sprinkle with remaining additional 1/2 Celsius cheese.
9. of wanted.
10. **If using brown rice, cooking time will be about 15 minutes longer.

chicken thighs, rice, cheese, cheddar cheese, chicken seasoning, ground pepper, cream of mushroom soup, chicken broth, water, onion soup

Taken from www.food.com/recipe/chicken-and-rice-with-cheese-layer-516757 (may not work)