Chicken and Wild Rice (Chicken Casserole)

10 oz uncooked wild rice (we use white rice) - I used brown: tip below.

4-8 chicken breast, boneless & skinless
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup - I strongly dislike mushrooms, but didn't realize I didn't have a third cream soup until I was cooking it. I substituted Campbell's "chicken and rice" soup and it worked great.
1/2 cube butter - I didn't even use 1/8 and it still tasted great. The butter seems unnecessary if you are looking to cut calories.
2/3 cup white/sherry or port wine (non-alcoholic cooking sherries)
1 small pkg slivered almonds (optional)
1 1/2 cups grated Parmesan cheese
paprika

Soak brown rice in warm water while defrosting your chicken. (I also made the casserole the night before cooking it and allowed the rice to sit in the mixture all night. The rice turned out great - which is a first for me with brown rice!) Put rice in bottom of buttered 9x13 glass pan. 

Mix soups & wine in separate bowl.

Melt butter. Put 1/2 soup and 1/2 butter on rice. Lay chicken breasts on top, as flat as possible. 

Put the rest of the soup and butter on top. 

Cover with Parmesan cheese. Add almonds (optional). Shake paprika over top. 

Cover with foil and bake at 275 degrees for 2 1/2 hours. Serves 4-8 (or makes great leftovers).