Ingredients
1 cup long grain white rice
1 (10.5 oz) can of cream of mushroom soup
1 (10.5 oz) can of cream of celery soup
1 (10.5 oz) can of cream of chicken soup
1 1/2 cups of water
4 boneless, skinless chicken breasts
1 envelope of onion soup mix
Salt and pepper to taste
Directions
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish.
In the prepared dish, combine the rice, cream of mushroom soup, cream of celery soup, cream of chicken soup, and water. Stir well to mix.
Season the chicken breasts with salt and pepper and place them on top of the rice mixture.
Sprinkle the onion soup mix evenly over the chicken and rice.
Cover the dish tightly with aluminum foil. Remember, no peeking once it’s in the oven!
Bake in the preheated oven for approximately 1 1/2 hours, or until the chicken is cooked through and the rice is tender.

Remove from the oven and let it sit for a few minutes before serving.
Variations & Tips
This recipe is endlessly adaptable! For a bit more color and nutrition, consider adding a cup of mixed frozen vegetables to the rice mixture before baking. If you prefer a different protein, boneless, skinless chicken thighs work just as well and stay incredibly moist. For an extra comforting touch, top the casserole with shredded cheese in the last 10 minutes of baking, letting it melt to golden perfection. And for a slightly different flavor profile, swapping one of the cream soups for cheddar cheese soup can add a delightful twist.