4-8 chicken breasts, without skin or bone, uncooked
1 can cream of mushroom soup
1 pt. sour cream

Arrange chicken in baking dish. Mix soup and sour cream in separate dish. Pour over chicken. This can be refrigerated until you are ready to cook. Bake at 275 degrees for 3 hours, uncovered. Serve over rice.

RICE:

1/2 butter
2 c. rice (I use UNCLE BEN'S® Converted Rice)
2 cans beef consomme
2 c. water
1/2 c. sliced almonds (optional)