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Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water.
Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.
Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165 degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.
When the rice is tender and the chicken is cooked through, fluff the rice with a fork and serve!