1 1/2 c. raw rice
1 c. water
1 can cream of mushroom
1 can cream of celery soup
8 or 10 pieces cut up chicken
1 can cream of chicken soup
1/4 c. melted butter
2 tbsp. dry onion soup mix
1/2 c. slivered almonds

Lightly grease a 3 quart baking pan. Sprinkle rice and 1 cup water over bottom of pan. Combine soups with butter and 1/2 cup water and dry onion soup mix. Pour 1/2 of the soup mixture, over the rice. Place chicken pieces, skin side up, in a single layer on top of rice mixture. Pour remaining soup mixture over the chicken. Sprinkle with almonds. Cover and bake at 375 degrees for 2 1/2 hours. If desired (last 1/2 hour). Remove cover. Increase temperature to 400 degrees and brown lightly.