Chicken Parmesan

2 cans (10 ¾ oz) cream of mushroom soup

1 ½ C. milk

1 C. chicken broth

1 C. uncooked white rice

1 pkg. onion soup mix

6 boneless skinless chicken breast halves

6 Tbsp. margarine or butter

Salt and pepper to taste

Grated Parmesan cheese

            Mix cream of mushroom soup, milk, broth, rice, and onion soup mix in small mixing bowl.  Spray slow cooker with cooking spray.  Lay chicken in bottom of slow cooker.  Place 1 Tbsp. margarine on each piece.  Pour soup mixture over chicken.  Add salt and pepper.  Sprinkle with Parmesan cheese.  Cook on low 8 to 10 hours or High 4 to 6 hours.