Preheat the oven to 375 degrees F. Spread the rice in the bottom of a 9-inch by 13-inch baking dish. Mix together the soups, broth, sherry, and melted butter. Pour 1 cup of this liquid into the rice and stir to evenly moisten the rice. Arrange the chicken pieces in a single layer over the rice. Pour the remaining liquid on top. Sprinkle the Parmesan cheese and almonds on top. Cover and bake for about 1 hour, until the chicken is done and the rice is tender.