• 8 chicken breasts
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 3 cans milk. Stir until smooth
• 13/4 c. raw rice
• 2 pkgs. slivered almonds (small pkgs.)
• 1/4 Ib. butter

Place chicken breasts in a shallow baking dish. Bake uncovered for 2 hours at 250°, 1/2 hour at 300°
Note: This recipe came from the El Camino Faculty Wives Club. The women all loved it but Dad didn’t care for it so I rarely made it. Easy to do though.