(1 oz.) pkg, dry onion soup mix
cup converted long-grain white rice
cup grated Parmesan cheese
skinless, boneless chicken breasts
(10.75 oz.) cans condensed cream of mushroom soup
Salt and ground black pepper to taste
Mix together onion soup mix, milk, soup and rice in a medium bowl. Lay chicken breasts in the bottom of a lightly greased crockpot. Place one tablespoon butter on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.