Chicken & Mushroom Baked Rice

Ingredients:
(for 4-6 servings)
2 cups uncooked rice, washed
3 cups water
5 cloves garlic
1/2 yellow onion, chopped
200g chicken fillet, cubed
200g brown mushrooms, sliced thinly
2 tbsp butter
1/2 can Campbell's chicken & mushroom soup
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
pinch of salt & pepper
chopped parsley for garnishing

Method:
1) Melt butter in saucepan. Saute chopped onions till fragrant. Add in chicken and fry till meat turns white. Add in mushrooms.
2) Add in washed rice, salt and pepper to taste. Mix well.
3) Transfer rice mixture to rice cooker. Add in garlic cloves and water. Mix well.
4) When rice is cooked, transfer rice into a big pyrex/corningware dish or aluminium foil container (20cm x 20cm). Rice should take up only about half of the space.
5) Spread soup* on top of rice. Mix cheese together and place evenly on top of rice.
6) Bake in preheated oven at 200 degree celsius for about 20-25mins or till golden brown.

*I used soup straight from the can but the rice turned out rather dry. Will cook this again with prepared soup.