1         pkg (5 1/2oz.) slivered almonds
1         can (10 1/2oz.) cream of mushroom soup
1         can (10 1/2oz.) cream of chicken soup
1/4 - 1/2 C dry white wine 
           parmesan cheese
           salt and pepper

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. In medium saucepan mix soups with wine and heat on low heat for 5 minutes until well combined. Pour over chicken and almonds evenly. Sprinkle parmesan cheese on top to taste (1/2 - 1 C is recommended) and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered.