1 1/4 c. uncooked quick brown rice
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 1/2 c. sherry wine (or 1 c. water and 1/2 c. sherry)
1/4 c. melted butter
1 chicken, cut up or 5 boneless breasts or other favorite pieces
Parmesan cheese, grated
Slivered almonds

Mix soups with wine and melted butter. Put uncooled rice in well-buttered 9x13 inch pan. Put half of soup mixture over rice. Lay uncooked chicken over uncooked rice and soup mix. Put rest of soup mixture over chicken. Sprinkle generously with Parmesan cheese and slivered almonds. Bake at 275 degrees for 2 1/2 hours uncovered.

Excellent dish, chicken can be cut with fork. Also great for frozen TV dinners!