5 chicken breasts (10 halves)
2 c. mushroom soup
Scant tsp. garlic powder
1/2 c. canned milk
1/2 c. shredded sharp cheese
1/3 c. dry wine
1/3 c. mayonnaise
Parmesan cheese
Slivered almonds
Rice to serve 8 to 10

Boil chicken breasts and bone, leaving chicken in large pieces. (Save broth to cook rice.) Bring soup, garlic powder, milk and Cheddar cheese to a boil and remove from heat. Add wine and mayonnaise, a little at a time, stirring smooth after each addition. Lay chicken side by side in flat Pyrex pan or casserole. Cover with sauce. Sprinkle with parmesan cheese and slivered almonds. Bake at 350 degrees for 1/2 hour. This may be frozen before baking and if it has been frozen, bake for 1 hour at 350 degrees. Serve over rice which has been cooked in the chicken broth. Serves 8 to 10.