1 box of Rice-A-Roni or long grain and wild rice, prepared by directions on box
10 chicken breasts, deboned
1 can mushroom soup
1 c. sour cream
1 tsp. parsley
1/2 c. butter, melted
Flour
Almonds

Roll spoonful of rice stuffing in each chicken breast. Dip in flour and place in Pyrex baking dish. Dribble melted butter over the top of each breast. Bake 1 1/2 hours at 325 degrees. Make sauce of mushroom soup, sour cream and parsley. Pour over the top and sprinkle with slivered almonds. Left-over stuffing may be served on platter with chicken.