1 can cream of mushroom soup
1 can cream of chicken soup
1/3 to 1/2 c. white wine or sherry
Equal amount of water (1/3 to 1/2 cup)
6 to 8 chicken breasts (or other parts)
1 bag shredded Cheddar cheese
1 sm. bag slivered almonds
Rice

Mix the soups, wine, and water together. Bone and skin the chicken breasts; lay in a 9 x 13 pan. Pour liquid mixture over chicken. Sprinkle heavily with cheese. Cover pan with foil. Bake at 300 degrees for 3 hours.

Before serving, sprinkle with slivered almonds and put under broiler until almonds begin to brown. Serve over rice. Can also be prepared in crock pot.