Preheat oven to 350F degrees.
Grease bottom of a 9x13 glass, pyrex casserole dish.
Cut the breasts in half and place them and any breast tenderloins on the bottom of the casserole dish.
Whisk in milk then sour cream and dill weed.
Pour warm dill sauce over the chicken and bake for 30-40 minutes.
While the chicken is cooking, lightly brown the almonds in 2 teaspoons of butter and set aside. (Watch these carefully ... they brown quickly and burn easily.)
When the sauce is bubbly and the chicken is cooked thoroughly, remove the casserole from the oven and let cool for 5 minutes.
Serve chicken over brown basmati rice or whole wheat noodles.
Garnish with browned, sliced almonds.