4 halved chicken breasts
1 1/2 c. uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cram of chicken soup
Parmesan cheese
Slivered almonds

Butter 9x13 inch casserole. Put raw rice on bottom of casserole. Mix all 3 soups and pour 1/2 over rice. Lay chicken breasts in; pour remaining soup over chicken. Top with cheese and slivered almonds. Bake 2 hours at 350 degrees.