6 chicken breasts
3/4 sauterne or sherry wine
1 can cream of celery soup
1 can cream of chicken soup
1 c. grated cheddar cheese
1 sm. can sliced mushrooms
1 pkg. almonds
1 can chopped pimientos

Combine soup and wine, pour part in 9"x12"x2" pan. Place chicken, skin side up, in pan. Pour rest of mixture over chicken. Top with remaining ingredients. Bake, uncovered at 350 degrees for 2 hours. Serve with Rice-a-Roni.