1 1/4 c. regular rice, uncooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. melted butter
1/4 c. sherry
1 c. mushrooms, sliced
10 pieces chicken
1/4 c. Parmesan cheese
1 (3 oz.) pkg. slivered almonds, toasted

Spread rice in greased 9"x12" pan. Mix soups, butter and wine. Spread 1/2 soup mixture over rice. Sprinkle mushrooms over soup. Lay chicken pieces on top and cover with remaining soup mixture. Sprinkle on cheese and then almonds. Bake, uncovered at 275 degrees for 2 1/2 hours.