BASE:

1 1/2 c. uncooked instant rice
1/2 c. canned French fried onions
1/2 c. sliced almonds
3/4 c. milk
1/2 c. (2 oz.) shredded Swiss cheese
14.5 oz. can French-style green beans, undrained
10.4 oz. can cream of mushroom soup

CHICKEN ROLLS:

2 whole chicken breasts, skinned, halved & boned
4 oz. (1 c.) shredded Swiss cheese

TOPPING:

1/4 - 1/2 c. melted butter
1/2 c. Parmesan cheese
1/2 c. sliced almonds
1/2 c. crushed corn flakes
1/2 c. canned French fried onions

Heat oven to 350 degrees. Grease an 8 inch square baking dish. In large bowl, mix all Base ingredients. Pour into baking dish. Pound breast halves until 1/4 inch thick. Place 1/4 cup Swiss cheese on each breast. Roll up, place on rice. Brush each roll with butter, drizzle rest over rice. Sprinkle topping ingredients over chicken and rice. Bake 55-60 minutes or until chicken is tender.