2 cut up chickens
Salt and pepper
5 1/2 oz. pkg. slivered almonds
Can of mushroom soup
Can of cream of chicken soup
Can of cream of mushroom soup
1/4 c. dry white wine or vermouth
Parmesan cheese

Season chicken with salt and pepper. Place in shallow baking dish. Cover with 2/3 of almonds. Mix 3 cans of soup with wine. Pour over chicken and almonds. Sprinkle cheese and rest of almonds over top. Bake at 350 degrees for 2 hours. Serves 6 to 8.