12 boneless chicken breasts
2 1/4 c. brown rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1/2 c. milk
1/4 c. melted butter
1/2 c. white wine
1 sm. pkg. slivered almonds
3 oz. grated Parmesan Cheese

Coat 2 large casseroles with vegetable spray. Sprinkle the uncooked rice evenly on the bottom of both casseroles. Mix soups, butter, milk and wine, pouring small amount over the rice. Place chicken over the rice and pour remaining liquid over both dishes.

Sprinkle the cheese and almonds on top. Bake at 275 degrees for about 2 to 2 1/2 hours covered with foil. Uncover the last 30 minutes. Serves 10 to 12.