1 box UNCLE BEN'S® wild rice
8 boneless chicken breasts
1 can seasoned bread crumbs
Salt & pepper to taste
1/2 c. Romano cheese, grated
1/2 c. parsley flakes
4 tbsp. butter, cut into 16 pieces
1 can cream of chicken soup
1/2 soup can milk

Cook wild rice and set aside. Place chicken in a 9 x 13 inch casserole dish. Sprinkle with half the mixture of bread crumbs, salt, pepper, Romano cheese and parsley. Top with a pat of butter. Bake at 400 degrees for 20 minutes. Turn chicken and repeat. Remove chicken. Add soup and milk to drippings and blend. Add rice to soup mixture. Place chicken on top and bake, covered, at 350 degrees for 30 minutes.