Condensed cream of mushroom over chicken and rice

A couple of tips:

• When you cook the rice, make sure it's not too soggy, or it won't absorb the flavour of the chicken and soup.
• Make sure to liquefy the soup before pouring it over top or it will glop more than pour - especially if you don't plan to mix it with water or milk. Put it in a bowl and mash it until it's liquid enough to pour.
• (probably obvious) For safety, make sure to fully cook the dish (especially the chicken) before taste-testing!

You could also try a ready-to-serve (non-condensed) soup. This usually isn't as gelatinous as condensed soup.

Sound fine, but in my experience "cream if mushroom" soup in a can is not much mushroom, and a lot of thickener

If you want something real nice, and not too much work make a Duxelles (fine chopped mushroom stuffing) and stuff it under the chicken's skin (works best with legs). Cover the rice with either mushroom soup or crushed tomato and tomato juice mix, then chicken on top and bake

Example recipe for chicken part ignore sauce part for a rice bake

Add garlic and/or onions

(a spoon from a jar of garlic paste in the fridge is very easy).

are you using instant rice, brown rice, long-grain? it will make a difference in cooking times and techniques.

my mom used to make a dish when i was a kid that was on the back of the instant rice box, it sounds similar to what you're looking for: brown chicken breasts in a skillet & set aside, then add a can of cream of mushroom soup and two cans of water. bring to a boil, add 2 c. rice and the chicken, cook covered for about 5 min. she'd then transfer to a casserole dish, top with cheese, and broil it to make the cheese crispy. yum.