8 chicken breasts
4 tbsp. butter
1/2 c. white wine
1 can cream of celery soup
1 can cream of chicken soup
1 c. sour cream
1 (4 oz.) can mushrooms
1/2 c. slivered toasted almonds

Saute chicken breasts in butter to light brown. Arrange in a glass baking dish. Mix together the soups and the wine. Pour this over the chicken, and top with sour cream and mushrooms. Bake at 350 degrees for 1 hour. Sprinkle with toasted almonds 10 minutes before removing from oven. This makes a lot of gravy and will actually do 10 breasts. Good served with rice or noodles.