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ALMOND CHICKEN

4 chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. water
White rice
1 pkg. slivered almonds

Skin chicken breasts. Place in shallow baking dish. Mix soups and water. Pour over chicken. Cover with aluminum foil. Bake at 375 degrees for 45 minutes. Sprinkle almonds over chicken. Bake, covered, additional 15 minutes. Serve with rice.

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