|Butter||1⁄4 Cup (4 tbs)|
|Cream of chicken soup||2 Can (20 oz)|
|Canned mushrooms||4 Ounce, sliced (1 Can)|
|Canned water chestnuts||5 Ounce, sliced (1 Can)|
|White wine||1⁄2 Cup (8 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs), diced|
Place chicken in baking dish.
Season lightly with salt, pepper and paprika.
Top with dabs of butter.
Bake in 350° oven for 1-11/4 hours until lightly browned.
Mix together soup, mushrooms, water chestnuts and wine.
Pour over baked chicken.
Sprinkle almonds on top and heat in 300° oven for 45 minutes.