4 lb. chicken, cut in pieces
1/2 c. slivered almonds
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 c. white wine
1/2 c. Parmesan cheese, grated

Use 10 1/2 ounce cans of soup. Place chicken pieces in greased 9 x 13 inch pan. Sprinkle 1/2 of the almonds over chicken. Mix soups (no water added) and wine together; pour over chicken and almonds.

Bake at 350 degrees for 2 hours. During last 1/2 hour of baking, sprinkle on Parmesan cheese and remaining almonds.