6 to 8 skinned chicken breasts
1 can each: cream of mushroom soup, cream of celery soup and cream of chicken soup
1 pkg. onion soup mix
Rice as needed
1 pkg. slivered almonds

Combine all soups and add one can of water. Blend in the soup mix. Cover bottom of baking dish with rice; cover rice with 1/2 of soup mixture. Place chicken breasts on top and add the rest of the soup mixture. Sprinkle slivered almond over the top.

Cover dish with foil and bake for 1 hour in a slow oven (250 to 300 degrees). Before serving, remove foil and turn oven up to 350 degrees for a few minutes, until it is piping hot.