Preheat oven to 350. Heat oil in skillet on medium.

Spread uncooked rice in large pyrex dish (about 9"x13").

Flour chicken and sear in skillet over medium/medium high. Season chicken with Italian seasoning, garlic salt, and lemon pepper. Once chicken is golden brown remove from heat.

Add onions and some butter in a large pot. Lightly sautee onions.

Mix cream of chicken cans and water thoroughly. Add to the onions.

Bring soup mix to boil while adding seasoning: Italian, garlic, and lemon pepper. Because this is getting absorbed in the rice I recommend adding at least 3-4 tablespoons of each to avoid being bland (your preference).

Once boiling, add 3/4 of the soup mix to the rice. Use fork to mix rice with soup thoroughly. Add the cooked chicken underneath the rice. Spread evenly and pour remaining soup mix on top.

Cook in oven for 45-55 minutes or until top looks crunchy. If it's still soupy it needs more time.