Chicken Breasts with Rice and Almonds

 Serves: 8    |     Prep: 15 min     |     Cook: 2 hr 30 min     |     Ready: 2 hr 45 min


6 whole chicken breasts, halved
1/4 c. butter
1  1/4 c. Uncle Ben’s converted rice, uncooked
1 Cream of Chicken Soup, 10 3/4 oz.
1 Cream of Celery Soup, 10 3/4 oz.
1 Cream of Mushroom Soup, 10 3/4 oz.
1/4 c. sherry
1/4 c. slivered almonds
1/2 c. Parmesan cheese, grated



Preheat oven to 275 degrees. In a 3-quart baking dish, melt the butter and sprinkle the uncooked rice over it.

In a separate pan, mix the soups and sherry and heat, but do not boil.

Spread 1/2 of the soup mixture over the rice and butter and mix thoroughly. Place the chicken breasts on this and cover with the remaining soup mixture. Sprinkle almonds, then cheese on top.

Cover with heavy duty foil and bake at 275 degrees for 2 1/2 hours. Remove foil for the last 15 minutes of cooking to brown.