Preheat oven to 350° F and generously grease a 9×13 baking dish with about 1 tbsp of butter. You can also use cooking spray or oil, but I like the added flavor the butter adds to the rice.
In a medium size bowl, combine two cups of uncooked Instant rice, both cans of soup, and a can of water.
Pour the mixture into your buttered pan.
Place the chicken breasts on top of the mixture and sprinkle them with the envelope of onion soup mix.
Cover with foil and bake for 1-1½ hours or until the chicken is cooked through (it also takes at least an hour for the rice to fully cook).

PREP TIME & NUTRITION:
Prep Time: 5 minutes, Cook Time: 1 hour 30 minutes, Total Time: 1 hour 35 minutes, Servings: 8, Calories: 350, Net Carbs: 40g, Fats: 10g, Protein: 25g