2/3 cup biscuit/baking mix 1/3 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1 teaspoon paprika 1 (5 ounce) can evaporated milk, divided 6 boneless, skinless chicken breast halves 2 cups boiling water 2 cups uncooked instant rice 1 teaspoon salt 2 tablespoons butter or margarine, melted
In a large resealable plastic bag or shallow bowl, combine the first four ingredients. Place 1/3 cup milk in another bowl. Dip chicken in milk, then coat with the cheese mixture. In a greased 13-in. x 9-in. x 2-in. baking dish, combine water, rice, salt if desired and remaining milk; mix well. Top with chicken. Drizzle with butter. Bake, uncovered, at 425 degrees F for 25-30 minutes or until the rice is tender and chicken juices run clear.