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

2. 2. In a bowl, mix together cream of chicken soup, chicken broth, lemon juice, and grated parmesan cheese.

3. 3. Cook white rice according to package instructions.

4. 4. In a skillet, cook boneless chicken breast halves in butter until fully cooked.

5. 5. Slice banana peppers into rings.

6. 6. In a baking dish, layer the cooked rice, chicken breasts, and banana pepper rings.

7. 7. Pour the creamy mixture over the layers in the baking dish.

8. 8. Cover the dish with foil and bake for 25-30 minutes.

9. 9. Remove foil and bake for an additional 10 minutes until bubbly and golden brown on top.

10. 10. Serve hot and enjoy!