Preheat the oven to 375F.

Mix together the canned tomatoes and chilies, the cream of chicken soup and the cup of white rice. Add 1 cup of water and stir the mixture.

Lay the chicken breasts in a baking pan or dish just large enough to hold them in a single layer. Season the chicken breasts with salt and pepper and then pour the rice mixture over them.

Cover the baking dish and bake the chicken and rice for about 45 minutes. The rice should be tender and cooked through. Bake a little longer if the rice is not cooked all the way through.