Preheat oven to 325ºF. Grease 9×13 pan with nonstick cooking spray.
Add Cream of Chicken soup, soup can of water, rice and dry onion soup mix packet to greased pan. Whisk ingredients together.
Heat a large skillet over medium-high heat. Spray pan with nonstick cooking spray. Add the four chicken breasts when the pan is hot. Sprinkle with salt and pepper. Brown each side for 1-2 minutes or until the outside has started to brown slightly. You do not want to fully cook the chicken. (Honestly, this step is completely optional, but I prefer to do it because the dish looks more appetizing!)
Cover pan with aluminum foil and bake for 1½ hours or until rice is tender and chicken breasts are fully cooked.
Preparation time: 5-7 minutes. Cooking time: 60-90 minute(s). Number of servings (yield): 4.