Cut up chicken. Drain mushrooms and water chestnuts. Cut water chestnuts in halves. Spread chicken in ungreased 2 qt. casserole. Top with mushrooms, water chestnuts, almonds, and onion. Spread with remaining chicken.
Make wine sauce:
Melt butter in sauce pan over low heat. Stir in flour, salt, and pepper. Still constantly untils smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling and stir 1 minute. Remove from heat. Stir in wine.
Pour Wine Sauce over top of chicken and sprinkle with paprika. Bake uncovered in 350 degree oven for 45 minutes.