6 to 8 pieces of chicken thighs and breast
1 can cream of celery soup
1 can cream of mushroom soup
1 c. shredded cheddar cheese
Parmesan cheese
Garlic powder
Pepper
1 c. white wine
slivered almonds (enough to scatter over chicken)

Spoon 1/2 of each soups into the bottom of a shallow casserole dish. Place chicken parts into soups. Spread the rest of the soups over chicken. Sprinkle Parmesan cheese over chicken. Sprinkle pepper and garlic powder. Sprinkle all of the cheddar cheese over chicken. Pour white wine over chicken. Cover well with foil. Let set for several hours or overnight. Place in 325 degree oven for 2 hours. Take off cover last 30 minutes and sprinkle slivered almonds over chicken. Turn oven to 375 degrees for last 30 minutes. Serve sauce over rice.