1-1/2 cups white long-grain rice (not instant)
2 cans of French Onion Soup (or click HERE for an easy substitute)
2 cans of Cream of Chicken Soup (or click HERE for an easy substitute)
Pre-heat your oven to 375 degrees. While it's heating pour the rice into your 9x13 baking dish.
Next, pour both cans of French Onion soup on the rice and stir it up. I made my quick substitute for this one so yours may look a little different :D
Arrange your chicken on top of the rice to fill the bottom of the dish. I used frozen, boneless, skinless strips in this one. You can use what you like. Just be sure to remove the skin first.
Scoop the Cream of Chicken Soup straight out of the can onto each piece of chicken. It will sortof resemble a cheese sauce. Don't stir it. Again, I used my quick substitute for the soup so yours may look a little brighter in color.
Salt & pepper the top and toss it in the oven for 1 hour for boneless chicken and 1 hour 45 minutes to 2 hours for bone-in chicken (it takes a little longer). Just be sure to check the rice and made sure it's done to your liking.