Chicken Copenhagan - cooking recipe

Ingredients

1 c. long grained rice (not Minute Rice)
8 or 10 chicken breasts (or any pieces)
1 c. hot water*
1 tsp. salt
1/4 lb. margarine
paprika
2 cans mushroom soup, undiluted
1 can celery soup, undiluted
almonds

Preparation

Butter 13 x 8 x 1 3/4-inch Pyrex dish.
Pour and spread uncooked rice; add hot water and salt.
Place chicken pieces over rice; dot with margarine.
Sprinkle with paprika; cover with soup and sprinkle with almonds.
Cover tightly with foil and bake at 250\u00b0 for 4 hours.