4 chicken breasts
1 c. cooked rice
1 c. chicken broth
1 lg. chopped onion
6-8 chopped stalks celery
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1 sm. pkg. slivered browned almonds
3/4 tsp. curry powder
3/4 tsp. basil
3/4 tsp. parsley flakes
1 can chow mein noodles

Boil and bone chicken and cut up.

In a skillet, heat until wilted, broth, onion and celery. Add in soups and milk. Stir in browned almonds, curry powder, basil and parsley. Mix all with chicken and rice.

Put in baking dish. Refrigerate overnight to season. Bake until heated, 350 degrees. Add chow mein noodles and bake 15 more minutes.