1 c. raw rice (regular, not minute)
1 can cream of mushroom soup
1 can cream celery soup
1 can cream chicken soup
1 tbsp. Lea and Perrin sauuce
1 cube (scant) melted butter
5 to 6 chicken breasts bones, halfed or cut up
1/2 c. slivered almonds
1 c. sherry wine, parmesan cheese

In large bowl, mix soup (undiluted), Lea and Perrin, melted butter and rice. Put 1/2 of this in large 9 x 15 greased baking dish. Arrange chicken on top. Cover with remaining mixture. Sprinkle with cheese and almonds. Pour 1 cup sherry wine over all. Bake at 275 degrees for 3 hours. If made day or night before, put sherry on just before baking.