Chicken Almond Bake
(from kintyre’s recipe box)
Source: Sheila Howe
Cook time: 150 minutesServes 6 people
Ingredients
- 1 1/4 cup rice
- 6 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1/4 cup milk or apple juice
- Parmesan cheese
- Slivered almonds
Directions
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Grease baking dish (13 × 9).
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Mix 1/2 of soup and milk mixture with rice and srit in bottom of pan.
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Place chicken on top of rice and cover with remaining soup mixture.
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Sprinkle with cheese and almonds.
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Bake at 300 degrees for 2 1/2 hours or 325 degrees for 2 hours.
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Cover with aluminum foil the first 2 hours.
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Uncover and stir rice and continue baking for 1/2 hour.