1 1/4 c. raw rice (not Minute Rice)
1 can cream of chicken
1 can cream of celery
1 can cream of mushroom soup
1/4 lb. butter
1/2 c. sherry (cooking dry)
1 1/2 pkg. shaved almonds (3 oz.)
1 pkg. Parmesan cheese (3 oz.)
6 to 8 boned chicken breasts (bones and skinned)

Place rice in bottom of large casserole (large and shallow so breasts can be placed side by side). Mix soups, butter and sherry together. Pour about a cup or so over the rice mixture and blend to moisten all the rice. Pour remaining soup mix over raw chicken. Put cheese, almonds on top. Sprinkle paprika over all. Bake 2 1/2 hours at 275 degrees (cover with foil.)