3 whole chicken breasts, split in half
4-5 tbsp. flour mixed with salt & pepper
2 cans cream of chicken soup
3 tbsp. soy sauce
1 c. mushrooms, drained or 1/2 - 1 lb. fresh, sliced
1/2 can beer
Slivered almonds

Coat chicken with flour, salt and pepper. Brown lightly in oil on both sides in skillet. Then place in casserole. Blend together soup, soy sauce, mushrooms, beer and pour over chicken. Bake at 350 degrees uncovered for 60 minutes. When ready to serve, sprinkle almonds on top.