Creamy Chicken with Mushrooms

1 bag boil in bag white rice or 2 cups cooked white rice

4 large skinless, boneless chicken breasts, cooked and
cut into 1 inch pieces

4 oz sliced, fresh mushrooms

1 can cream of mushroom soup

1 can cream of chicken soup

2 tsp chopped fresh basil

2 tsp chopped fresh parsley

3/4 cup crushed Ritz crackers

1/2 cup butter, melted

Cook rice according to package directions. Preheat oven to 325 degrees.

In a large bowl, combine cooked rice, chicken, mushrooms, mushroom soup, chicken soup, 1 3/4 cup water, basil, parsley and salt and pepper to taste; mix well.

Turn mixture into lightly greased 3 quart casserole dish. Sprinkle with cracker crumbs, drizzle with butter.

Bake 35-40 minutes or until bubbley and top is lightly browned.