Baked Chicken and Rice

  • 1 1/3 cups white rice uncooked converted-style
  • 6 chicken breasts skinned and boned if desired
  • 1 cup celery sliced
  • 2 cups water
  • 1 10 1/2-ounce can cream of chicken soup condensed
  • 1 10 1/2-ounce can cream of celery soup condensed
  • 3/4 cup sherry
  • 1/4 cup parmesan cheese grated
  • Paprika
  • 1/4 cup almonds sliced
  • Celery leaves

This recipe makes 6 servings.

Preheat oven to 300°. Grease a 3-quart oblong baking dish. In baking dish, layer half of the rice, chicken, celery and remaining rice.

In a medium bowl, mix water, soups and sherry until smooth. Pour over rice. Sprinkle with cheese.

Cover and bake for 2 hours or until chicken and rice are tender.

Lift chicken to surface of rice mixture. With a fork, stir rice and sauce lightly around edges to blend. Sprinkle chicken with paprika and almonds. Garnish with celery leaves.

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