• 4-6 boneless Chicken Breasts, skinned
• 1 can Cream of Mushroom soup
• 1 can Cream of Celery soup
• 1 cup grated cheddar cheese
• 3/4 cup white wine
• 1 pkg sliced almonds

1. Place chicken in a baking dish.
2. Mix both soups, cheese and wine together and pour over chicken.
3. Bake at 325° for 1 1/2 hours.
4. Add almonds and bake 15 minutes more.
5. Serve over rice.

(jeskids)