Just an historical perspective- this is a recipe from the 1960's; I think it was from the onion soup manufacturers. I remember my mom making it many times. It was called "Chicken on Sunday," because people would tuck it in the oven, go to church, and have dinner done when they returned. Back then, most people didn't worry about salt as much, so add less if you want of the soup. Chicken breasts were somewhat smaller, and it was usually baked close to two hours, to allow time for church to end-- that way you may find the rice and chicken are more "done."
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Just an historical perspective- this is a recipe from the 1960's; I think it was from the...