6 chicken breasts
3/4 c. milk
3/4 c. ground almonds
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. thyme
1 can cream of mushroom soup
1 soup can water
2 c. cooked rice
2 tbsp. butter

Dip chicken in milk and then in mixture of almonds, salt, pepper and thyme. Heat soup and water in sauce, but do not boil. Mix in rice. Spread in a greased 8"x12" baking pan. Arrange chicken on top and dot with butter. Bake at 350 degrees for 45 minutes or until chicken is tender and browned.