10 chicken breast halves
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/4 to 1/2 c. dry white wine, or
water or other liquid
Parmesan cheese
Spread chicken in very lightly greased baking dish.
Cover with 2/3 of the almonds.
Mix soups with wine. Pour over chicken and almonds.
Sprinkle Parmesan cheese on top and then sprinkle
remaining almonds over.
Bake at 350 degrees for 2 hours uncovered.
Serves 8 to 10.
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