ROAST CHICKEN WITH ALMONDS
- 10 chicken breast halves
- Salt and pepper
- 1 (5 1/2 oz.) pkg. slivered almonds
- 1 (10 1/2 oz.) can cream of mushroom soup
- 1 (10 1/2 oz.) can cream of chicken soup
- 1/4 to 1/2 c. dry white wine, or water or other liquid
- Parmesan cheese
Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.