Preheat your oven to 350°F (175°C).

In a 9×13-inch baking dish, evenly spread the 2 cups of uncooked instant rice across the bottom.

In a mixing bowl, combine 1 can of cream of chicken soup and 1 can of water. Stir until well blended and smooth.

Pour the soup and water mixture evenly over the rice in the baking dish, making sure all the rice is covered.

Place the 4 boneless chicken breasts on top of the rice and soup mixture.

Sprinkle the entire packet of dry onion soup mix evenly over the chicken breasts.

Cover the baking dish tightly with aluminum foil to trap in the moisture while baking.

Place the dish in the preheated oven and bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.

Carefully remove the foil and check for doneness. Serve hot directly from the baking dish.