6 to 8 chicken breasts, skinned
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup sherry or white wine
2 cloves garlic, pressed
4 Tablespoons minced parsley
4 Tablespoons slivered blanched almonds

Mix soup together; add wine and garlic. Place half the chicken in a casserole. Cover with soup mixture and sprinkle half the parsley and almonds on top. Repeat a second layer. Cover and cook in a 350-degree oven for 1-1/2 hours. Server over rice or noodles.

Serves: 6 to 8.