Mix regular rice, long-grain and wild rice mix and seasoning packet. In each of 2 baking pans (12x20x2") evenly divide rice mixture. Top each with half the chicken. Mix soups and water. Pour 3 qts over each pan. Sprinkle with almonds. Cover. Bake at 350 degrees F. Bake until internal temperature is 165 degrees F or higher for 15 seconds and chicken is no longer pink and rice is done, about 1 hour 45 minutes. Stir before serving.

 

Yield: 50 servings (8 oz or 1 cup each).