1 1/4 c. instant rice
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/4 c. melted butter
1/2 c. dry sherry
3 oz. pkg. almond chips, shaved
3 oz. Parmesan cheese
8 chicken breasts, boned & skinned

Place rice in bottom of a casserole. Mix soups, butter and sherry. Pour 1 cup over rice mixture, place chicken on rice, add the remainder of the soup mixture and sprinkle cheese and almonds on top. Garnish with paprika. Bake for 2 1/2 hours at 275 degrees, uncovered and serve.