1 c. rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 can water
4 chicken breasts
1/2 stick butter, melted

Mix soups, rice and water together. Dip chicken in butter and lay on top of rice and soup mixture. Add 1/2 cup of slivered almonds, if desired.

Bake at 350°F for 1 hour.