1 chicken
1 lg. onion
1 stalk of celery
2 pkg. dry Lipton chicken noodle soup
1 1/2 c. long grain rice
1 c. sliced almonds
Parsley

Boil chicken and debone. Save 7 cups of broth. Saute onion and celery. Add chicken and vegetables to broth. Next add 2 packages dry Lipton chicken noodle soup and 1 1/2 cup long grain rice. Pour into 13 x 9 inch pan. Sprinkle sliced almonds and parsley over top.

Bake 1 hour at 350 degrees.