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- 1 cup uncooked white rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1.875 cups water
- 1 (1 ounce) package dry onion soup mix
- 4 skinless, boneless chicken breast halves
- Preheat the oven to a toasty 350 degrees F (175 degrees C).
- Evenly layer the rice in the 9x13 inch baking dish. Rinse the chicken, pat it dry, and then place the chicken pieces on top of the rice.
- Combine soup and water, then pour the mixture over chicken and rice. Sprinkle dry onion soup mix on top and tightly seal with foil before baking in the preheated oven for 1 to 1 1/2 hours. Serve and enjoy!
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