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.
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