Uncooked, 3 boneless, skinless chicken breasts, diced 1 cup milk to 1 cup water 2 cups uncooked instant white rice 1 can (10.75 ounces) of chicken broth cream 1 can (10.74 ounces) of celery broth cream 1 can (10.75 ounces) of mushroom cream broth 1 teaspoon parsley granules seasoned with garlic salt 1/2 teaspoon pepper, citrus 1/2 cup molten butter 1 cup Colby, minced Jack cheese sliced with minced curly parsley (optional).
Pre-heat the oven to 400°C. Prepare a deep 9-by-13-inch or 13-by-18-inch baking dish or sheet with light grease and put aside.
Combine the chicken, water, milk, rice, soups, garlic salt, lemon pepper, melted butter, and a quarter cup of the cheese in a large basin.
After placing this mixture into a greased baking dish and topping it with the remaining grated cheese, bake for 55 to 60 minutes. Ten to fifteen minutes later, remove the foil (non-stick foil is ideal) and set aside the dish.
Ten to fifteen minutes later, proceed with serving. If preferred, garnish prior to serving with parsley.