Creamy Chicken and Rice Bake

Preheat the oven to 325°F (160°C).

Grease a 13 x 9-inch baking pan.

In a large mixing bowl, combine the rice, cream of chicken soup, Lipton cup soup cream of chicken, and water.

Mix well.

Pour the mixture into the greased baking pan and spread it out evenly.

Arrange the chicken pieces on top of the rice mixture.

Cover the baking pan with aluminum foil.

Bake in the preheated oven for 90 minutes.

After 90 minutes, remove the foil and continue baking for an additional 15 to 20 minutes, or until the chicken is browned and cooked through.

Optionally, this dish can be made the day before, refrigerated, and then baked before serving.