Directions
Preheat your oven to 350°F (175°C).
Spread the uncooked instant rice evenly in the bottom of a 9×13 inch baking dish.
In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, and water until well combined.
Pour half of the soup mixture over the rice in the baking dish.
Place the chicken breasts on top of the rice and soup mixture.
Pour the remaining soup mixture over the chicken breasts, ensuring they are well covered.
Sprinkle the onion soup mix evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
Season with salt and pepper to taste before serving.
