It was very good, but I did a little tweaking. I mixed cream of chicken with cream of mushroom. I put 2 cups of rice...not minute rice....at the bottom...sprayed the pan with nonstick spray.....now for 2 cups of rice, it takes 4 cups of liquid, so I used 2 cups of milk with the soups then added 2 cups of water. I also added the sautéed mushrooms, poured all of that over the rice and chicken, used 1 envelope of onion soup mix, covered it in foil, popped it in at 350 preheated oven for about an hour or so, and there you go.

The cooking time was perfect leaving the chicken very tender and juicy. The only thing I would change is only using 1 packet of the soup mix. I wouldnt add the second packet to the top of the chicken.

I would make it again. My husband loved it. I used chicken thighs instead of breasts.