2 c. Minute Rice
8 chicken breasts or 1 frying chicken, cut up
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of cheddar cheese soup
1/4 lb. (1 stick) butter
Almonds (optional)

Put rice in greased baking pan. Place chicken on top of rice. Heat all soups and butter together. Pour this mixture over the chicken, moistening all the rice. Sprinkle with almonds if desired. Bake for 2 hours at 325 degrees.