1 frying chicken, cut up
Salt and pepper
1 (5 1/2 oz.) pkg. slivered almonds
Parmesan cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. dry white wine

Skin chicken. Season with salt and pepper. Lay in shallow baking dish. Sprinkle with almonds. Mix the soups together with the wine. Pour over the chicken. Sprinkle with Parmesan. Cover with foil. Bake in preheated oven (350) for approximately 1 hour and 20 minutes.