1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 c. Hellmanns mayonnaise
1 tsp. curry
1 c. rice
8 skinless, boneless, chicken breasts
1 c. grated cheddar cheese
1 c. slivered almonds

Melt butter. Stir in soups; add mayonnaise and curry. Reserve 1 cup of this sauce. In remaining sauce stir in rice. Put in long casserole dish. Place chicken on top. Pour reserved sauce over meat. Bake at 350 degrees for 1 1/2 hours. Spread with cheese and almonds. Bake 1/2 hour.