Step 1

Add 1 tablespoon butter, 4 ounces sliced white mushrooms, 1 teaspoon thyme to saucepan over medium-high heat. Cook 5 minutes on each side, until golden brown. Remove from heat.

Step 2

Add 1/3 cup rinsed white rice, chicken tender, 1/3 cup + 1 tablespoon water, 1/4 teaspoon chicken bouillon, 1/3 cup milk to saucepan. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes. Add more water if needed.

Step 3

Once rice is cooked and tender, turn off heat, add 1/2-1 tablespoon cream cheese to rice. Stir into rice. Top with grated parmesan cheese and enioy.