Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together the stock, cream of chicken soup, cream of mushroom soup, white rice, and onion soup mix.
Pour the mixture into the prepared baking dish.
Add the chicken breasts on top.
Season the chicken with the poultry seasoning, salt, and pepper. Note: you can season both sides of the chicken before putting it in the casserole dish.
Drizzle the melted butter all over the top.
Cover with foil and bake for about 1 hour to 1 hour and 15 minutes, until the chicken is cooked through to 165°F and the rice is tender.
Please note: as with all recipes, oven times can vary. All ovens have hot spots and some cook faster (or slower than others). Please check the temperature of the chicken to know when yours is done.
Allow to cool for 10 minutes before serving, and garnish with parsley, if using.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Most of the other recipes I have seen for this didn’t really season the chicken. I think this is really needed and is so bland without any kind of seasoning so even if you don't use poultry seasoning, make sure you use something.
The parsley is just for color. I tend to add it to recipes like this that don't have much color. You know that old saying - you eat with your eyes first. But it is not necessary for taste.
Reheat covered in the oven or in the microwave.
Try not to overcook it, the chicken may become dry and the rice mushy.
You can sub the cream of soups with any you prefer.
Keeps in the fridge for up to 3 days, freeze for up to 3 months.