Chicken and Rice Casserole

• 2 cans cream of chicken soup
• 1 small box of instant white rice
• 6 boneless, skinless chicken breasts
• 1 package onion soup mix
• 1/4 dry bread crumbs

Put one can of soup in bottom of casserole dish, cover with rice. Place chicken breasts on top of rice, sprinkle with onion soup mix, top with second can of soup. Cover and bake at 350 degrees for 1 hour and 30 minutes. Remove from oven and sprinkle bread crumbs on top. Place back into the oven for an additional 15 minutes.