Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish with nonstick spray.
In a mixing bowl, combine the instant rice with the cream of chicken, mushroom, and celery soups. Stir until well mixed.
Transfer the rice and soup mixture to the prepared baking dish, spreading it out evenly.
Arrange the chicken pieces on top of the rice layer.
Cover the dish with aluminum foil to keep the moisture in while it bakes.
Place the dish in the oven and bake for 90 minutes, or until the chicken is thoroughly cooked.
Season with salt and pepper to taste just before serving.
Prep Time: 10 mins | Total Time: 100 mins | Servings: 4
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