Chicken Breast Baked in Sherry and Almonds - serves 6

6 chicken breasts - skinned
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup sherry or white wine
2 garlic cloves pressed
4 tbsp minced parsley
4 tbsp 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.