4 whole chicken breasts, split, skinned and boned
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. sherry
3/4 c. shredded sharp Cheddar cheese
3 green onion tops, finely sliced

Arrange chicken in a 2 quart baking dish. Combine soups and sherry. Stir in cheese and green onion; pour over chicken breast. Bake uncovered in preheated at 350 degrees for 1 1/2 hours. Remove from oven 10 minutes before serving. Serves 6 to 8.