1 1/4 c. raw rice
1 (10.5 oz.) can condensed cream of mushroom soup
1 (10.5 oz.) can condensed cream of chicken soup
1 (10.5 oz.) can condensed cream of celery soup
1/4 c. melted butter
1/4 c. dry sherry
10 pieces chicken (legs, thighs, and breasts)
1/2 c. slivered blanched almonds
1/3 c. grated Parmesan cheese

Lightly butter a shallow 3-quart baking dish. Sprinkle rice over the bottom of baking dish. In a bowl combine undiluted soups, butter and sherry; spread 1 1/2 cups of the soup mixture over rice.

Place chicken pieces in a single layer on top of soup. Spread the remaining soup mixture over chicken. Sprinkle with almonds and cheese. Cover and bake at 275 degrees for 2 1/2 hours, or until chicken is fork-tender.

If desired, increase oven temperature to 400 degrees. Remove cover and return to oven for about 20 minutes to brown chicken slightly. Serves 6-8.