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Chicken Rice and Almonds Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. melted butter or margarine
1/2 c. slivered almonds
1 1/4 c. brown rice (uncooked)
1/4 c. grated cheese
3 whole chicken breasts, boned
1/4 c. sauteed almonds parsley

Combine undiluted soups and melted butter or margarine. Set aside 1 cup of this mixture. Add rice and almonds to the mixture. Pour the mixture containing the rice into a baking dish. Place chicken on top of rice. Bake in a 325 degrees oven for 2 hours. Baste every 15 to 20 minutes with the reserved mixture. Fifteen minutes before the end of baking time, sprinkle with cheese and brown. Garnish with sauteed almonds and parsley. 

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