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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over rice; season with black pepper and salt. Arrange chicken evenly atop rice-cheese layer. Dot chicken evenly with rounded teaspoons of cream of chicken soup. Pour water over chicken, then sprinkle evenly with onion soup mix.
Bake in the preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add ½ cup more water to keep mixture moist. Continue baking until chicken is no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle remaining ½ cup Cheddar cheese over the dish to serve.