2-4 pieces boneless chicken breast
1 can cream of mushroom soup
1 stick butter
1 box UNCLE BEN'S® long-grain & wild rice mix
3 oz. (approx. 1/2 c.) parmesan

Mix soup with 1 can of water and butter. Heat until thoroughly mixed. Place rice mix in casserole dish with seasoning package. Add 1/2 of soup mixture and stir until mixed. Place cut-up chicken on top of rice and cover with remaining soup. Top with parmesan cheese. Bake at 300 degrees for 1 1/2 hours or until lightly brown on top.