Preheat oven to 350 degrees Fahrenheit and set a 9x13 baking dish to the side.
In a medium saucepan, on medium heat, add both soups and then add two soup cans of water. Stir frequently and cook until most of the lumps are gone.
While that is cooking, pour the entire box of rice into the baking dish and spread out evenly.
When soup is done, pour 2/3 of the mixture on to the rice. Stir to make sure all of the rice is moist.
Lay chicken breasts on top of rice and season with salt and pepper to taste. I push the chicken down slightly so it sits in the rice. Then pour the rest of the soup mixture on top.
Cover dish with foil and cook for 1 hour.
Take the dish out of the oven, remove the foil (be careful of the steam), turn chicken breasts over (you can salt and pepper the other side if desired) and press back into the rice.
Cook un-covered for an additional 25 to 30 minutes.
Remove from oven and serve warm.