1/4 c. butter
10 chicken breasts (boned and skinned)
2 cans cream of chicken soup
1 can sliced mushrooms
1 can water chestnuts (drained and sliced)
1/2 c. white wine (optional)
1 sm. pkg. almonds (toasted and sliced)
Salt, pepper and paprika

Put chicken in baking dish (9 x 13). Season with salt, pepper and paprika, put on pats of butter. Bake at 350 degrees for 1 to 1 1/4 hours uncovered. Mix rest of ingredients together (not almonds) and pour over chicken, plus 1/2 soup can of water. Put almonds on top. Heat 300 degrees for 45 minutes.

You can use thighs too. If you use whole breast, cut in halves.