1. Preheat Oven: Set to 350°F (175°C). 2. Prepare Baking Dish: Grease a 9×13-inch baking pan with butter. 3. Mix Ingredients: In a bowl, combine cream of chicken soup, cream of mushroom soup, water, and rice. Stir until well blended. 4. Assemble Dish: Pour the rice and soup mixture into the prepared baking pan. Place chicken breasts on top of the mixture. 5. Add Seasoning: Evenly sprinkle the onion soup mix over the chicken breasts. 6. Bake: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 to 1½ hours, or until the chicken is fully cooked and the rice is tender. 7. Optional Topping: For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top. 8. Serve: Allow the dish to stand for 5 minutes before serving. Enjoy the creamy chicken and rice directly from the baking pan.
