1 stick butter
1 1/2 c. wild long grain rice
2 cans soup (1 cream of mushroom, 1 can cream of chicken)
1/2 can water
12 pieces of chicken (breasts or thighs)

Melt butter in bottom of 9x13 Pyrex dish. Place rice in bottom of dish. Arrange chicken over rice. Mix soup with water and pour over chicken.

Cover with aluminum foil and bake at 350 degrees for 2 to 2 1/2 hours. Last 1/2 hour uncover and sprinkle with grated fresh Parmesan cheese and brown chicken.