Preheat your oven to 375°F (190°C).
In a 9×13 inch baking dish, spread the uncooked rice evenly across the bottom.
In a medium bowl, mix together the condensed cream of mushroom soup and chicken broth until smooth.
Pour the soup and broth mixture evenly over the rice in the baking dish.
Place the chicken breasts on top of the rice mixture, spacing them evenly.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and continue baking for an additional 5 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the rice is tender.
Remove from the oven and let rest for 5 minutes before serving.