2 fryers, cut up
Salt & pepper
1 (5 1/2 oz.) pkg. slivered almonds
1/4 c. vermouth
Parmesan cheese
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of celery soup
1 (10 1/2 oz.) can cream of chicken soup

Season chicken with salt and pepper. Lay in shallow baking dish. Cover with 2/3 of the almonds. Mix the soups and the wine; pour over the chicken. Generously sprinkle Parmesan cheese and the rest of the almonds over chicken. Bake at 350 degrees for about 2 hours. Serve with buttered noodles.