Ingredients
| 1 |
6-ounce package long grain and wild rice |
| 1 Can |
cream of celery soup |
| 1 Can |
cream of chicken soup |
| 1 Can |
cream of mushroom soup |
| 1/4 Cup |
melted butter |
| 1/2 Cup |
milk |
| 1/2 Cup |
sherry |
| 10 |
chicken breasts, skinless, boneless, cut in half |
| 1 |
small package sliced almonds |
| 1 |
3-ounce package grated Parmesan cheese |
Instructions
Grease a 9 by 13-inch baking dish. Sprinkle raw rice over bottom of dish. Sprinkle seasonings from rice package over the rice. Mix soups with melted butter, milk and sherry. Pour a small amount of the liquid over the rice. Layer the chicken pieces and pour the remaining soup liquid over the chicken. Sprinkle the almonds and cheese on top. Bake at 275 degrees, uncovered, for 2 1/2 hours. DO NOT TOUCH DURING BAKING.
