6 or 8 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. French dressing
1 1/8 c. long grain rice, uncooked
3 oz. Parmesan cheese
Slivered almonds

Mix soups, dressing and rice together. Pour into 9x13 inch cake pan about 2/3 of soup mixture. Add chicken and pour the remaining soup mixture over it. Spread 3 oz. of Parmesan cheese and some slivered almonds on top. Bake at 275 or 250 degrees for about 3 hours.