6 to 8 chicken breasts
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted (soups mixed together)
1/2 c. Sherry (optional)
Paprika
Sliced almonds
3 to 4 chopped green onions (use tops)
1/2 lb. grated sharp Cheddar cheese

Rub breasts with butter and salt. Place in a 13x9 pan. Pour on soup mixture, sherry, sprinkle with paprika, almonds, onions and top with cheese. Bake at 325 degrees for 2 hours. Serves 6.