Chicken Copenhagen - cooking recipe

Ingredients

1 c. rice (not Minute rice)
1 c. water
8 to 10 pieces chicken, skin off
2 cans celery soup
1 can mushroom soup
1/2 stick oleo
salt, pepper, cayenne pepper
toasted slivered almonds

Preparation

Butter large baking dish, put rice and water in bottom of dish, layer chicken over rice.
Spoon the 3 cans of soup over chicken, dot with butter, add salt and pepper to taste.
Sprinkle cayenne sparingly.
Sprinkle toasted almonds over all.
Cover tightly with heavy-duty foil, bake at 250\u00b0 for 4 hours.