1 can cream of celery soup
1 can cream of chicken soup
1/2 c. sherry
Chicken breasts (6 halves)
Garlic powder
1 c. chopped green onions
2 c. shredded sharp cheddar cheese
Paprika

Combine soups and sherry. Pour over the chicken breasts in large casserole. Season with garlic powder. Cover with chopped green onions. Cover heavily with shredded cheese. Sprinkle with paprika.

Bake 2-3 hours at 275°F. Serve with wild rice.