1 lb boneless, skinless chicken breasts
2 cups Minute Rice (brown or white)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of water (use soup can to measure)
1 tablespoon butter (for greasing the pan)
1 envelope Onion Soup Mix
Preheat the oven to 350°F (175°C).
Grease a 9×13 inch baking pan with butter to prevent sticking and add extra flavor.
Combine the Minute Rice, cream of chicken soup, cream of mushroom soup, and water in a medium bowl. Mix well.
Pour the rice and soup mixture into the prepared baking pan.
Arrange the chicken breasts on top of the rice mixture.
Sprinkle the Lipton Onion Soup Mix evenly over the chicken breasts.
Cover the pan tightly with aluminum foil to trap steam, helping to cook the rice and keep the chicken tender.
Bake in the preheated oven for 1 to 1.5 hours, or until the chicken is cooked through and rice is tender. Do not lift the foil during baking.
Let the casserole rest for a few minutes before serving.