Easy Roast Chicken And Almonds

• 2 frying chickens, cut in serving pieces or approximately 6 lb. chicken parts
• 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 (10 1/2 oz.) can cream of celery soup
• 1/4 c. dry white wine or vermouth
• Parmesan cheese

1. Remove the necks and backbones from the chicken parts and reserve for another use.
2. Season chickens with salt and pepper. Lay in a shallow baking dish.
3. Cover with 2/3 of the almonds.
4. Mix the 3 cans of soup together with the wine.
5. Pour over the chicken and almonds.
6. Sprinkle Parmesan cheese and remainder of almonds over top.
7. Bake in a preheated 350u0b0 oven for 2 hours.
8. Serves 6 to 8.

frying chickens, salt, almonds, cream of mushroom soup, cream of chicken soup, cream of celery soup, white wine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284750 (may not work)