10 chicken breast halves
Salt and pepper
1 – five and 1/2 ounce package of slivered almonds
1 – ten and 1/2 ounce can of cream of mushroom soup
1 – ten and 1/2 ounce can of cream of chicken soup
1/4 to 1/2 cup of dry white wine or water or other liquid
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix the soups with the wine and pour over the chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over.
Bake at 350 degrees for two hours, uncovered.
Serves eight to ten.