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Dice 1 medium yellow onion. Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (1 ½ cups). Cut 1 pound boneless, skinless chicken into bite-size pieces.
Heat 2 tablespoons olive oil in a broiler-safe, large pot or Dutch oven (4-quart or larger) over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 1 ½ cups long-grain rice and cook, stirring occasionally, until it smells toasty, about 1 minute.
Pour in 1 (24-ounce) jar Prego®+ Hidden Super Veggies and 1 cup water. Bring to a boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally to prevent sticking, until the liquid is absorbed and the rice is tender and the chicken is cooked through, 15 to 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high.
Remove from the heat. Stir in 1 cup of the cheese. Taste and season with kosher salt and freshly ground black pepper as needed. Sprinkle with the remaining ½ cup cheese. Broil uncovered until the cheese melts and turns golden-brown in spots, 2 to 3 minutes. Garnish with chopped fresh parsley leaves, if desired.