I used to think my aunts’ secret recipe was lost forever, but guess what? I finally found it, and it’s even more delicious!

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

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.