1 lb. boneless chicken breasts
Seasoned pepper (or black pepper)
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. shredded cheddar cheese
1 tsp. crushed sage
1 bunch green onions

Line a shallow baking dish (9 x 13 inch) with foil. Arrange chicken in dish and sprinkle lightly with pepper. Combine soup with cheese and sage. Finely chop green onion bulks, save the tops and add to soup mixture, stirring until well blended. Spoon over chicken to coat all pieces. Bake uncovered in a 400 degree oven for 55 minutes, basting several times. Garnish with onion tops. Serves 4.