Chicken with Wine and Almonds


1-1/4 cups uncooked white rice
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (10-3/4 ounces) condensed cream of celery soup
1 can (14 ounces) chicken broth
1/2 cup dry sherry or white wine
1/2 cup (1 stick) butter or margarine, melted
6 to 8 whole chicken breasts, skinned, boned, and split
3 ounces grated Parmesan cheese
3 ounces slivered almonds


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.


10 to 12 servings

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