Prepare the rice base

• Add the instant rice to a 9x13 baking dish.
• Add the cream of chicken soup and the chicken broth, then stir everything together.

Add the chicken and onion soup mix

• Season the cut chicken breasts with everything seasoning and place them on top of the rice mixture.
• Sprinkle the onion soup mix evenly over the chicken.

Bake covered without peeking

• Cover the dish tightly with foil.
• Bake at 190 °C for 1 hour without removing the foil.

Serve

• Uncover and serve hot, with a vegetable on the side.