Preheat oven to 350 degrees F.
In a large saucepan over medium-high heat, combine rice blend, water, and salt; bring just to a boil. Stir once, cover with a tight fitting lid, reduce heat to low, and let simmer for 25 minutes. NOTE: You do not want to cook the rice all the way, as it will finish cooking in the oven. Remove from heat and pour rice in an large ungreased casserole dish.
Place chicken breast halves onto the top of the rice mixture. In a medium bowl, combine mushroom soup with the water or milk, and herbs of your choice. Pour mixture over the top of the chicken.
Bake, covered, approximately 45 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. in the chicken (juices will run clear when cut with the tip of a knife). Remove from oven and serve.
Makes 4 servings.
* You can substitute long-grain rice or any other recipe mix that you desire.
** The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria.
Chicken and Rice Recipe: https://whatscookingamerica.net/poultry/chickenrice.htm