1 c. wild rice, wash well
6 or 7 chicken breast halves, cut in small pieces
1/4 lb. butter
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 c. water
1 pkg. slivered almonds
Parmesan cheese
Paprika

Preheat oven to 275 degrees. Layer the rice in a 9 x 13 pan. Place raw chicken over the rice. In a large pan heat together butter, water, and cream of mushroom, chicken, and celery soups. Heat until mixed well.

Pour slowly over top of chicken and rice. Sprinkle with Parmesan cheese, slivered almonds, and paprika. Bake 2 1/2 hours uncovered.