Ranch Chicken and Rice Bake

3/4 cup uncooked long grain rice
3/4 cup water
3/4 cup milk
1 can (10 3/4 ounce) condensed cream of mushroom soup
1 package (16 ounce) frozen vegetables -- combination cauliflower carrots & broccoli
2 tablespoons Butter -- melted
2 tablespoons Dijon Style mustard
2 tablespoons Parmesan Cheese -- grated
2 tablespoons dried bread crumbs
1 tablespoon dried ranch dip seasoning mix
4 4 ounces each boneless skinless chicken -- (4 to 6) breast

Heat oven to 400 degrees. Spray 13 x 9 inch, 3 quart baking dish, with no stick cooking spray. Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish. Combine butter and mustard in small bowl. Combine Parmesan Cheese, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides. Place chicken on top of rice mixture. Cover tightly, bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes.

from the kitchen of Steph