6 whole chicken breasts, halved or combination of breasts & thighs
2 cans (10 1/2 oz.) cream of mushroom soup
2 cans (10 1/2 oz.) cream of chicken soup
2 cans (10 1/2 oz.) cream of celery soup
1 c. dry vermouth
1/2 c. grated Parmesan cheese
1 pkg. slivered almonds

Preheat oven to 350 degrees. Place chicken in a large baking-casserole dish. Mix remaining ingredients and pour over chicken. Bake, uncovered for about 1 hour.