Baked Chicken Breasts And Rice

• 1 1/2 cups uncooked white rice (not instant)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/4 cup sherry wine
• 1/2 cup slivered almonds
• 8 chicken breasts
• 1/2 cup butter, melted
• salt
• parmesan cheese
• paprika

1. Wash and dry chicken breasts.
2. Place the uncooked rice in the bottom of a 9X11 baking pan.
3. Mix soups, sherry and butter together and pour a little over the rice to moisten it.
4. Salt the chicken breasts and place the salted chicken breasts on the rice.
5. (It is okay if they overlap some).
6. Pour the rest of the liquid on the breasts.
7. Sprinkle parmesan cheese, almonds and paprika on top.
8. Note: Do not add any moisture to the soups.
9. The only liquid is the wine.
10. Bake 2 1/2 hours uncovered at 275 degrees.

white rice, cream of chicken soup, cream of celery soup, cream of mushroom soup, sherry wine, almonds, chicken breasts, butter, salt, parmesan cheese, paprika

Taken from www.food.com/recipe/baked-chicken-breasts-and-rice-102015 (may not work)