3 whole chicken breasts, split
Salt and pepper
1/4 c. butter
1/2 med. onion, sliced
2 tbsp. diced pimento (optional)
2 1/2 c. water
1/2 c. American cheese, break sm. or grated
1 box long grain and wild rice (not instant, approximate 6 oz. size)
1/4 c. sliced almonds

I sometimes use fresh red pepper.

Season chicken to taste with salt and pepper. In heavy skillet, brown chicken in melted butter. Add onion and saute lightly. Drain chicken and onion well. Stir pimento, water, cheese and rice (both packages) into pan. Bring to boil and pour into shallow baking dish, approximately 13 x 18 x 1 1/2 inches.

Place chicken breasts on top and bake at 350 degrees for about 30 minutes. Sprinkle the almonds over chicken and rice. Continue to bake additional 15 minutes. 6 servings.