2 cans cream of chicken soup
2 cans cream of mushroom soup
1 C. instant rice (raw)
6 boned or boneless chicken breasts
1 pkg. Lipton's onion soup mix
Use 10×15x2-inch baking pan. Put rice into pan raw. Mix 4 cans of soup together and pour over rice. Top with the chicken breasts. Sprinkle dry onion soup mix over the top. Cover tightly with aluminum foil and freeze if desired.
Thaw completely and bake at 325-degrees till chicken is cooked through (1-2hours depending on the size of the chicken breasts and whether or not they are boneless).