Start by preheating your oven to 350°F (175°C). While that warms up, trim any excess fat from the chicken breasts. Rinse the rice under cold water until the water runs clear.

This step removes excess starch, resulting in fluffier rice.

In a large mixing bowl, combine the condensed cream of chicken soup, milk, onion soup mix, dried parsley, and garlic powder.

Whisk everything together until smooth. The mixture will create the creamy sauce that binds everything.

In a large baking dish, spread the uncooked rice evenly.

Next, place the chicken fillets on top of the rice. Pour the creamy mixture over the chicken, ensuring it covers the rice completely. This layer will keep the chicken tender and infuse the rice with flavor.

Cover the baking dish tightly with aluminum foil. Bake for 1 hour. After an hour, remove the foil and sprinkle half of the grated cheese over the top.

Bake uncovered for an additional 15 minutes, allowing the cheese to melt and form a beautiful golden crust.

Once done, remove from the oven and let it sit for 10 minutes before serving. This resting period helps everything set nicely. Serve with your choice of sides, and watch as everyone digs in eagerly!