6 boneless skinless chicken breasts
2 cans of cream of chicken soup
1 can of cream of celery soup
1 can of cheddar cheese soup
1/2 of a soup can of milk
1/2 of a soup can of cooking sherry
1/4 cup melted margarine
2 cups long grain rice
1 cup grated Parmesan cheese
In a large mixing bowl, open the 4 cans of soup and pour them in. Add the milk, sherry, margarine, and stir.
Pour the rice in the bottom of a 9×13 pan and pour 2/3’s of the mixture over the rice. Mix the rice together with the soup mixture and add the chicken on top of the rice. Pour the remaining soup mixture on top of the chicken, and top with the Parmesan cheese.
Bake at 275° for 2 1/2 hours.
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