Chicken with Rice

Often when chicken breasts are on the menu, I decide how I'll prepare them on that day. Today, I'll bake them in the oven with the rice at the same time. I'm the kind of cook who likes things simple and easy. You probably think cooking from scratch, ugh, that will take forever! But that's usually not the case. I don't care for labour-intensive cooking so I generally don't do it! Tonight's chicken and rice:

Spray 3 quart casserole dish (or 9 X 13 baking dish) with cooking spray. Add 2c hot water, 1T margarine, and 3 T dry Knorr soup mix (I'm using creamy vegetable tonight). Add 1 c parboiled rice and stir. Place four chicken breasts on top of this mixture and season as you like (I'll use lemon pepper tonight, some nights it's just parsley, salt and pepper) then cover with a lid or foil. Bake at 350 for 30-45 minutes, until chicken breast shows it is done on a meat thermometer. How hard is that?