• 8 chicken breasts, baked or broiled
• 2 cans mushroom soup
• 1 cup cream
• 1 clove garlic
• 1 1/2 cups shredded sharp cheese
• 1/2 cup mayo
• Parmesan cheese
• Sliced almonds

1. Heat mushroom soup, cream, garlic & cheese together, bring to a boil and add mayo.
2. Arrange chicken in shallow baking dish and cover with sauce.
3. Sprinkle top with parmesan cheese.
4. Bake at 350° until bubbly, about 45 minutes.
5. Sprinkle top with almonds, bake 5 minutes longer.
6. Serve with rice or noodles.