Preheat your oven to 350°F (175°C).

Blanch the white rice in boiling water for 3 minutes, then drain it.

In a mixing bowl, combine the blanched rice, water, cream of chicken soup, and cream of celery soup.

Mix well.

Spray a 13x9x2-inch baking dish with non-stick cooking spray, then add the rice mixture to the dish.

Arrange the chicken pieces on top of the rice mixture.

Sprinkle the dry onion soup mix evenly over the chicken.

Cover the baking dish tightly with foil, ensuring it is well sealed.

Bake in the preheated oven for 2 hours without peeking.

Once cooked, remove from the oven and let it rest for a few minutes before serving.