Bring rice (including seasoning pack), water called for on package, and 1 Tbsp. butter to a boil.
Reduce heat and simmer, covered, for 20-30 min. or until rice is tender (or according to package directions).
Preheat oven to 425°.
Heat butter/parsley cubes in skillet and sauté mushrooms over medium heat until they are partially cooked and starting to give their juice, 5-8 min. Use additional 2 tablespoons of butter if needed. Stir cooked mushrooms into rice. Set aside.
Remove chicken from packaging. Clean out inside cavity. Wash well with cold water. Pat dry with paper towels. Place on baking rack in large pan.
Mix seasonings together. Spread 2 Tbsp. butter on chicken breasts under the skin. Sprinkle chicken, inside and out, with seasoning mixture (might not use it all). Lightly stuff chicken with wild rice mixture. Set aside rest to serve with dinner.
Bake chicken at 425° for 20 minutes. Cover with foil. Reduce oven temperature to 350°. Bake until chicken is 165° and juices run clear. Will usually take approx. 20 min. per pound of chicken. (Check temp! Don’t overcook!).
Let rest for 10 min. before carving. Serve with (reheated) extra rice and mushroom mixture.
* 2 butter/parsley cubes. I freeze cubes of leftover herbs in butter (and some in olive oil) so there is no more wasting fresh herbs. Feel free to substitute 2 Tbsp. butter and a dash of dried parsley.