4 oz. extra fine noodles or thin spaghetti
1/2 c. butter
1 c. long grain rice
2 cans chicken broth
1 can French onion soup
1 (3 oz.) pkg. sliced almonds

Saute raw noodles in butter until golden brown, about 5 minutes. Add all other ingredients, except almonds. Cover and simmer, stirring occasionally, until rice is done and liquid is absorbed (about 20 to 30 minutes). Put in buttered casserole and cover with almonds. Bake, uncovered, about 5 minutes at 375 degrees.