1¼ cup  Wild Rice
 1/3 cup  Milk
 1  can  Cream of Chicken soup
 ¼  cup  Butter  [melted]
 1  can  Cream of Mushroom soup
 1  pkg  Slivered Almonds
 1  can  Cream of Celery soup
 5       Chicken Breasts
 1  cup  Wine or Sherry  [white]
 1  can  Parmesan cheese  [3 oz]
 
 
 

Heat oven to 275°.

Put in raw rice, wet a little.  Mix soups, butter, milk and  wine.

Pour some over rice.  Place chicken on top.  Cover with rest or sauce.

Sprinkle with almonds and cheese.

Bake at 275° for 2 hours uncovered.  Bake  at 325° for ½ hour longer.