Chicken and Almonds

This recipe came from Becky Pulver. One of our family favorites.

2 c rice

3 cans cream soups (I use 4 cream of chicken and cream of celery)

4 chicken breasts (1 use 3)

Parsley

1 cube (1/2 cup) butter melted (I do not always put the whole amount - sometimes just half)

½ c milk

Parmesan cheese

Sliced almonds

Mix soups, milk and butter together. Set aside 1 can of soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken into small pieces and put over soups and rice. Pour remaining can of soup mixture over chicken. Sprinkle parmesan cheese, parsley and almonds on top. Bake at 350 for 1 ½ hours. Makes 8 servings.