Chicken With Almonds
Ingredients
- 1 (10 1/2 oz.) can cream of chicken soup
- 1 (10 1/2 oz.) can cream of mushroom soup
- 1 can cream of celery soup
- 1/2 c. oleo, melted
- 1/2 c. slivered almonds
- 1 1/2 c. brown rice, uncooked
- 3 chicken breasts, boned and halved
- 1/4 c. grated Parmesan cheese
- 1/2 c. slivered almonds
Instructions
1. Mix together undiluted soups, oleo and almonds.
2. Set aside 1 cup of the mixture.
3. Add rice to remaining soup mixture.
4. Pour into a 2-quart Pyrex dish.
5. Place 6 halves of chicken breast on top of soup mixture.
6. Bake in a 325° oven about 2 hours.
7. Use reserved cup of soup mixture to baste chicken at 20 minute intervals.
8. Near the end of baking time, sprinkle cheese over chicken and allow to brown.
9. When done, garnish with almonds.
10. Makes 6 servings.
