1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of celery soup
1 c. grated cheddar cheese
3/4 c. white wine (dinner wine)
2 (3 lb.) frying chicken, quartered or cut up
1/3 c. sliced almonds

Combine soups, cheese and wine in large shallow baking pan. Add chicken, bone side down. Cover pan with foil. Bake in moderately slow oven (325 degrees) for 2 1/2 hours. Remove foil; add sliced almonds. Bake 30 minutes longer. The recipe sauce is good on rice or mashed potatoes. Serves 6 to 8 generously.