1 1/3 c. raw long grain rice
6 - 8 chicken breasts, deboned
Salt and pepper to taste
10 3/4 oz. can cream of celery soup
10 3/4 oz. can cream of onion soup
1/4 c. butter, melted
1/2 c. milk
1/2 c. dry sherry
1/2 c. grated Parmesan cheese
1/2 c. toasted slivered almonds

Heat oven to 350 degrees. Grease large shallow baking dish. Spread 1/2 of the rice on bottom. Sprinkle chicken with salt and pepper. Place over rice. Mix together soups, butter, milk and sherry. Pour 1/2 over chicken. Sprinkle remainder of rice over chicken, followed by remainder of soup mixture. Sprinkle top with cheese and almonds. Cover tightly with foil and bake 1 hour and 15 minutes. Note: This recipe may be put together the night before and refrigerated. Bring to room temperature before baking. Serves 6 to 8.