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1 1/2 c. instant rice
3/4 c. milk
1/4 c. French fried onions
1/2 c. slivered almonds
1/2 c. grated Swiss cheese
1 (15 oz.) can French-style
green beans
1 (10 1/2 oz.) can cream of
mushroom soup

4 chicken breasts, boned and
1 c. grated Swiss cheese
1/4 c. slivered almonds
1/4 c. melted margarine
1/2 c. Parmesan cheese
1/2 c. corn flake crumbs

Preheat oven to 350 degrees. Thoroughly mix rice, green beans,
cream of mushroom soup, milk, slivered almonds, French fried
onions and Swiss cheese. Pour into 2-quart casserole dish.
Pound chicken breasts until quite thin. Place 1/4 cup grated
Swiss cheese over each chicken breast and roll up. Place each
rolled up chicken breast on top of casserole layer. Brush each
chicken breast with melted margarine. Drizzle entire casserole
with remaining margarine. Sprinkle entire casserole with
slivered almonds, Parmesan cheese and corn flake crumbs. Cover
and bake in 350 degrees oven for 45 minutes. Remove cover and bake an
additional 15 minutes. Serves 4.

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