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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread uncooked rice evenly across the bottom of the dish.
In a bowl, whisk together cream of chicken soup, cream of mushroom soup, and chicken broth until smooth.
Pour half of this mixture over the rice. Place the chicken breasts over the rice and season with salt and pepper.
Pour the remaining soup mixture over the chicken, covering completely, and sprinkle onion soup mix over the top.
Cover the dish with foil and bake for 1 hour and 30 minutes, or until the chicken is cooked and rice tender.
Remove foil during the last 15 minutes for a golden top if desired.
Garnish with parsley before serving.