1-First Step: Get the oven and dish ready Preheat your oven to 325°F. Then spray a 9×13-inch casserole dish with cooking spray so nothing sticks later. This small step makes cleanup much easier, which is always a win on a busy night.

2-Second Step: Add the chicken and season it Place 4 boneless skinless chicken breasts in the prepared baking dish. Season them with salt and pepper to taste. If your chicken breasts are very thick, you can lightly pound them so they cook more evenly in the casserole.

3-Third Step: Add the rice and onion soup mix Pour 1 cup uncooked long grain white rice over the chicken. Then sprinkle 1 ounce dry onion soup mix over the top. The rice will cook right in the casserole, soaking up the liquid and all the savory flavor as it bakes.

4-Fourth Step: Mix the creamy sauce In a bowl, combine 10.5 ounces condensed cream of mushroom soup with 1 1/2 cups water. Stir until smooth. This mixture forms the cooking liquid that softens the rice and keeps the chicken moist.

5-Fifth Step: Pour and cover Pour the soup mixture evenly over the rice and chicken. Make sure the rice is mostly covered by the liquid so it can cook properly. Then cover the dish tightly with foil or a lid. Keeping the dish covered helps trap steam, which is what softens the rice and keeps the chicken tender.

6-Sixth Step: Bake until tender Bake for 1 hour 15 minutes at 325°F. Depending on your oven, baking time may need to stretch by up to 25 minutes. Check the rice near the end of the bake time. It should be soft, not crunchy, and the chicken should be fully cooked through.

7-Seventh Step: Rest and serve Once the casserole is done, let it sit for about 5 to 10 minutes before serving. This helps the sauce settle and makes scooping easier. Serve warm and enjoy a hearty, comforting meal.