4 chicken breast quarters, skinless
1 can cream of mushroom soup
1 c. shredded cheese (can use low fat cheese)
1 tsp. sage
1 bunch green onions

Line a 13"x9" pan with foil. Arrange chicken parts and sprinkle lightly with pepper.

Combine soup with cheese and sage. Chop green onion bulbs (save tops) and blend into soup mixture. Spoon over chicken to coat all pieces.

Bake, uncovered in a 400 degree oven for about 1 hour, or until done, basting several times with sauce in pan. To garnish, sprinkle sliced onion tops over chicken. Serves 4.