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Serves: 6
Total Calories: 1,993.63

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

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.

Nutritional Facts:

Serves: 6
Total Calories: 1,993.63
Calories from Fat: 627.771

More Recipes from the Gold Star Collection Cookbook:
Baked Chicken And Rice
Busy Day Oven Stew
Chicken Divan Casserole
Corned Beef Casserole
Layered Lamb And Eggplant
Neapolitan Dinner
Patio Beans And Franks
Pork And Rice Bombay
Seafood Tetrazzini