Preheat the oven to 375°F (190°C).
In a 9×13 inch baking dish, spread the uncooked rice evenly in the bottom.
Pour the can of condensed cream of mushroom soup over the rice and then add the water. Stir gently to combine and evenly distribute the soup and water with the rice.
Place the chicken breasts on top of the rice mixture in a single layer.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 40 to 45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the rice is tender.
Remove from the oven and let it rest for 5 minutes before serving.