Ingredients

• 1 (1 ounce) package dry onion soup mix
• 3/4 cup white rice
• 4 skinless, boneless chicken breast halves
• 1 (14.5 ounce) can chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle onion soup mix in the bottom of a 9x13-inch baking dish. Spread rice over soup mix and place chicken on top of rice. Combine chicken broth, cream of mushroom soup, and cream of celery soup in a bowl. Pour soup mixture over chicken and rice; cover dish with aluminum foil.
3. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).