8 boneless, skinless chicken breast halves,
1 can cream of mushroom soup
1 pint sour cream
1/2 cup butter or margarine
2 cups plain rice
2 cans beef consomme
2 cups water
1/2 cup sliced almonds (optional)
Chicken: Arrange chicken in greased 13x9-inch baking dish.
Mix soup and sour cream. Pour over chicken. Refrigerate until
ready to bake. Bake at 275 degrees for 3 hours uncovered. Serve over
Rice: Place all ingredients in 2-quart casserole. Do not
stir. Cover with foil and bake at 275 degrees for 2 hours.
Yield: 8 servings.
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