Easy Mexican Chicken and Rice

• 1 cup converted rice
• 1 2/3 cups chicken broth
• 1/2 cup chopped onion
• 1/2 teaspoon salt, or to taste
• 4 boneless chicken breast halves
• 1 cup chunky salsa

In a large pan, bring chicken broth to a boil. Add rice, onions and salt; boil 10 minutes then remove from the heat. Place in lightly buttered casserole dish, place chicken breasts on top and pour salsa over the chicken breasts and rice. Cover tightly and bake at 350° for 45 to 55 minutes.