Preheat oven to 375 degrees F and spray a 9x13 pan with non-stick spray, set aside.

In a medium-sized mixing bowl add instant rice, cream of mushroom soup, cream of celery soup, cream of chicken soup, and 1 can of water. Stir to combine.

Pour the rice mixture into the prepared dish.

Season your chicken with your desired amount of kosher salt, black pepper, and garlic powder.

Place the chicken on top of the rice and top each piece of chicken with 1/2 tablespoon of butter.

Add the casserole to the oven.

Bake for 45 - 60 minutes or until the chicken is fully cooked and registers 160 degrees F.

Serve warm.