1 1/4 c. uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can milk
4 boneless, skinless chicken breasts
3 oz. Parmesan cheese, grated
1 sm. pkg. slivered almonds
1/4 c. butter, melted

Grease 9x13 inch casserole. Combine liquids. Place raw rice in bottom of dish. Pour half of liquid over rice and mix. Place chicken on top of rice; then add remaining ingredients (liquid and butter) over chicken. Sprinkle cheese and almonds on top. Bake uncovered for 3 hours at 275 degrees or 1 hour at 375 degrees. 4 servings.