- 3 (10.75 ounce) cans condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups white rice
- 2 cups hot water
- 2 cubes chicken bouillon
- 1 (1 ounce) package dry onion soup mix
- 6 skinless, boneless chicken breast halves
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).