Baked Chicken & Rice

• 1 12 cups rice, uncooked
• 1 (10 1/2 ounce) can low-fat cream of chicken soup
• 1 (10 1/2 ounce) can low-fat cream of mushroom soup
• 6 boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans water (soup cans)
• 1 (1 ounce) envelope Lipton beefy onion soup mix
• 1 onion, sliced

1. Pour rice in bottom of greased medium sized roaster.
2. Place chicken breasts on top of rice.
3. Can lay onion slices over chicken.
4. My family doesn't eat onion so we omit.
5. Dollup soups overtop of chicken & rice.
6. Pour cans of water over all.
7. Sprinkle Onion Soup packet over all (I use a shaker since my family doesn't like onions ~ it works great to get the flavor without the actual onion).
8. Bake 2 hrs @ 350 covered.
9. I often make this bigger by adding more rice/chicken and liquids.

rice, lowfat cream of chicken soup, lowfat cream of mushroom soup, chicken breasts, water, beefy onion, onion

Taken from www.food.com/recipe/baked-chicken-rice-320626 (may not work)