1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the white rice according to package instructions and set aside.

3. 3. In a saucepan, combine condensed cream of mushroom soup, 2% low-fat milk, and tomato sauce. Heat until warm and well combined.

4. 4. Season the boneless chicken breast with salt and pepper, then coat each piece in all-purpose flour.

5. 5. Heat canola oil in a skillet over medium-high heat. Brown the chicken on both sides for about 2-3 minutes per side.

6. 6. Place the cooked rice in a baking dish. Arrange the browned chicken pieces on top of the rice.

7. 7. Pour the creamy sauce over the chicken and rice mixture.

8. 8. In a small bowl, mix bread crumbs, cheddar cheese, and freshly grated parmesan. Sprinkle this mixture over the top of the chicken and rice.

9. 9. Drizzle heavy cream over the cheese mixture for added richness.

10. 10. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

11. 11. Serve hot and enjoy!