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.
Add ⅓ cup rinsed white rice, chicken tender, ⅓ cup + 1 tablespoon water, ¼ teaspoon chicken bouillon, ⅓ cup milk to saucepan. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes. Add more water if needed.
Once rice is cooked and tender, turn off heat, add ½-1 tablespoon cream cheese to rice. Stir into rice. Top with grated parmesan cheese and enioy.