Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Pat chicken dry and place in provided tray. Top evenly with 1 tsp. olive oil, rotisserie chicken seasoning, and a pinch of salt.

Bake uncovered in hot oven, 10 minutes.

Carefully remove from oven.

Push chicken to one side of tray. In now-empty side of tray, combine rice, shredded cheese, 1/2 cup water, and 1/4 tsp. salt. Tray will be hot! Use a utensil. Top mixture evenly with dollops of cream cheese and beurre blanc butter. Cream cheese and butter will melt as meal bakes. There will be liquid at the bottom of tray.

Cover rice side of tray with foil.

Bake half-covered (risotto covered, chicken uncovered) in hot oven until risotto is bubbling and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.

While meal bakes, in a microwave-safe bowl, combine mustard, honey, and plain butter. Cover with a damp paper towel. Microwave covered until melted, 15-30 seconds.

Carefully remove from microwave. Stir until smooth. Rest, 2 minutes.

Carefully remove tray from oven. Transfer chicken to a plate. Season risotto with a pinch of salt and stir vigorously to combine. Tray will be hot! Use a utensil. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

To serve, top chicken with sauce. Bon appétit!