Baked Chicken Breasts And Rice - cooking recipe

Ingredients

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

Preparation

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