5 1/2 oz. almonds
1 can mushroom soup
1 can cream of chicken soup
1 can celery soup
1 sm. can whole mushrooms
Parmesan cheese

I use boneless chicken breasts but you could use breasts bones or thighs.

Season chicken with salt and pepper. Lay in a shallow baking dish. Cover with 2/3 of the almonds and mushrooms. Mix 3 soups together. Pour over the chicken. Sprinkle the top with Parmesan cheese and almonds. Bake at 350 degrees for 2 hours.