| | Directions |
- Mix soup, water, and rice in a 9 x 13 pan.
- Place raw chicken skin side up (or use boneless skinless chicken breasts) on top of rice and soup mixture.
- Sprinkle with dry onion soup over all.
- Cover with foil and bake for 2 hours at 350°F.
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Prep Time: 20 minutes
Cook Time: 2 hours
Container: 9 x 13 baking pan
Servings: 6
|  | | Ingredients | | - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 can water |
| - | | 1/2 package dry onion soup mix, more if desired |
| - | | 2 cups regular of minute rice |
| - | | 1 chicken (cut up in pieces for frying or use chicken breasts) |
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