Instructions
Grease a 9×13 baking pan with the butter.
In a bowl, mix together the cream of chicken soup, cream of mushroom soup, water and rice.
Pour the rice and soup mixture into the prepared baking pan. Top with the chicken breasts.
Sprinkle the Lipton onion soup mix evenly over the top of the chicken breasts.
Cover the pan tightly with foil and bake at 350°F for 1 to 1 1/2 hours until chicken is fully cooked through.
Optional: Uncover and top with shredded cheese during the last 10 minutes of baking.
Let stand 5 minutes before serving the creamy chicken and rice directly from the baking pan.
Notes
For diced chicken, add 1 lb cubed raw chicken to the rice mixture before baking.
Reduce baking time by 20-30 minutes.
You can substitute different cream soups, add frozen veggies, or use boneless chicken thighs.
Leftovers keep well refrigerated for 3-4 days. Can also be frozen then thawed and reheated.
