6 boneless and skinless chicken breasts
1 c. sour cream or imitation
3 cans cream of chicken soup
1/2 c. chopped celery with tops
1/2 c. chopped green pepper (optional)
2 tbsp. chopped onions or dehydrated onions
1 sm. jar pimentos (optional)

Wash and dry chicken. Place in glass 9 x 13 inch pan; mix soup and ingredients. Pour over uncooked chicken. Bake 20 minutes at 425 degrees and 20 minutes at 350 degrees or until tender. Top with slivered almonds during last 20 minutes. Serve over rice (makes a delicious gravy).