6 boneless chicken breasts
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
1 pkg. Uncle Bens wild rice (discard seasoning)
Put on top of:
Parmesan cheese
Slivered almonds

Combine butter, soup and milk. Heat in saucepan until butter melts. Pour 1/3 of mixture into bottom of greased baking dish. Sprinkle in all of rice. Pour in another 1/3 soup. Place chicken breasts over top. Add rest of soup mixture. Heavenly sprinkle with Parmesan cheese and top with slivered almonds. Bake at 350 degrees for 1 1/2 to 1 3/4 hours. Serves 6.