1 1/2 c. long grain rice
6-8 boneless chicken breasts
Salt & freshly ground pepper to taste
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) cream of onion soup
1/4 c. melted butter
1/2 c. milk
1/2 c. dry sherry
1/2 c. Parmesan cheese

Heat oven to 350 degrees. Grease large shallow baking dish. Spread 1/2 of the rice in bottom. Sprinkle chicken with salt and pepper and place over rice. Mix together soups, butter, milk, and sherry. Pour 1/2 over chicken; sprinkle remainder of rice over chicken, followed by remainder of soup mixture. Sprinkle top with cheese. Cover tightly with foil and bake 1 hour 15 minutes.