6 (8 oz.) chicken breasts, skinned
1 1/2 c. long grain rice, cooked
1/2 c. chopped green peppers
2 cans cream of mushroom soup
Dash of Worcestershire
2 c. chicken broth
1/2 c. sherry
1 pkg. slivered almonds
2 tbsp. butter

Layer the ingredients in a 13x9 inch pan as follows:

1. Rice
2. Almonds
3. Green peppers
4. Mushroom soup
5. Chicken.

Pour bouillon and Worcestershire sauce over ingredients. Bake 350 degrees 1 1/2 hours. Baste 3 or 4 times with sherry and butter.