4 chicken breasts, boned, skinned & halved
1 c. raw rice (NOT INSTANT)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 c. dry sherry
1 stick butter
Parmesan cheese
Almonds, blanched & slivered
Paprika

Place raw rice in bottom of a large, shallow casserole. Mix all 3 soups, sherry, and butter in a saucepan and heat until butter is melted and mixture is bubbly. Pour half of this mixture over rice in casserole and mix well. Place chicken breasts over rice and sprinkle with almonds (about 1/2 cup). Pour remaining soup mixture over chicken. Sprinkle Parmesan cheese over all. Garnish with paprika. Cover with foil and bake at 350 degrees for 1 hour. Remove foil and reduce heat to 325 degrees and continue baking an additional hour (2 hours total cooking time).

This casserole can be prepared well in advance and then put in the oven 2 hours prior to serving time. Served with French bread and a salad or green vegetables, this is an excellent "company" meal. (Any leftover may be frozen and then reheated, it is just as good as the first time it was served.)