Serves: 6
Total Calories: 332
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.
This Baked Chicken And Rice recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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