Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

In a mixing bowl, whisk together the cream of mushroom soup, milk, water, and onion soup mix until smooth.

Spread the uncooked rice evenly across the bottom of the casserole dish, then pour the creamy soup mixture over the rice.

Place the boneless, skinless chicken breasts on top of the rice and soup mixture, seasoning with paprika, salt, and black pepper.

Cover the dish tightly with aluminum foil and bake for 45 minutes.

After 45 minutes, remove the foil and sprinkle shredded cheddar cheese over the top. Bake uncovered for an additional 15 minutes.

Let the casserole rest for 5-10 minutes before garnishing with chopped parsley and serving.