3 whole chicken breasts, split
2 cans cream of chicken soup
1 tbsp. soy sauce
1/2 c. beer
1 sm. can sliced water chestnuts, drained
1/4 c. toasted slivered almonds
Salt and pepper to taste

Place chicken in shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and water chestnuts. Pour over chicken. Bake uncovered at 350 degrees for 1 hour, basting occasionally. Sprinkle with remaining almonds. Serve over rice.