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 dinner wine
2 (3 lb.) frying chickens quartered or cut in large serving pieces
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) 2 1/2 hours. Remove foil; add sliced almonds. Baked 30 minutes longer. The recipe sauce is good as a gravy on rice or mashed potatoes.