1 pkg. long grain and wild rice
2 tbsp. white rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1/4 c. butter
1/2 c. milk
5 or 6 boneless chicken breasts, split, skin on
1/4 c. Parmesan cheese
Sliced almonds

Pour all rice in greased 9x13 inch baking dish and mix with seasoning packet. Combine soups, butter, milk. Heat until butter melts and mixes. Pour 1/3 mixture over rice and put in chicken, skin-side-up. Pour rest of soup mixture over chicken. Sprinkle with cheese and almonds. Bake uncovered at 250 degrees for 2 1/2 hours. Let stand 5 minutes before serving. Serves 6-8.