1 pkg. chicken breasts
1 c. rice
Chopped onion
Chopped celery
1 can celery soup
1/2 c. Velveeta cheese
Sliced almonds
Salt and pepper to taste
A little parsley

Cook chicken until tender. Remove bones and cut into chunks. Cook rice. Combine chicken, rice, chopped onion and celery and slivered almonds and put into a 2 quart casserole.

Melt soup and cheese together and pour over chicken and rice. Salt and pepper to taste. Cover and bake at 350 degrees for 45 minutes.