Honeymoon Chicken

Preheat the oven to 350°F (175°C). In a small bowl, combine the cream of celery soup with 1 cup water, then do the same with the mushroom soup in another bowl and set both aside.

Spread the uncooked Minute rice evenly across the bottom of a 9x13 inch baking dish. Sprinkle the dry onion soup mix evenly over the rice.

Pour the diluted cream of celery soup over the rice and onion soup mix, then pour the diluted mushroom soup over the top. Stir gently to combine the rice, soups, and seasoning.

Arrange the four boneless, skinless chicken breasts on top of the rice mixture in a single layer. Season the chicken with salt and pepper if desired.

Cover the baking dish tightly with aluminum foil and bake for 40 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove from the oven and let rest for 5 minutes before serving. The rice should be tender and have absorbed the soup mixture.