2 frying chickens, cut up (or chicken parts or boneless breast)
Salt
Pepper
1 each can cream of chicken, mushroom and celery soups
1/4 c. white wine (optional)
1 (5 1/2 oz.) pkg. almond slivers
Parmesan cheese

Season chicken. Place in greased casserole. Sprinkle with half of the almonds. Mix soups, wine and 1 cup of water (more if needed). Pour over chicken and sprinkle with Parmesan cheese to taste. Top with reserved almonds. Bake covered for 1 1/2 hours at 350 degrees. Uncover and brown top. Serve over steamed rice.