Boned and skinned cooked chicken breasts
Green onions, thinly sliced
Celery, thinly sliced
1 1/2 to 2 c. milk
1 c. grated cheese
2 tsp. cornstarch
Thin strips of pimientoes
Canned button mushrooms, sliced
Canned whole small onions
1 c. shredded cheddar cheese

Sauce: Saute thinly sliced green onions and tops and celery. Add milk and 1 cup grated cheese. Stir cornstarch into drained mushroom juice; stir into milk mixture and cook until thickened. Add thin strips of pimientoes and 1/2 of sliced mushrooms.

In baking casserole, put part of onions, add chicken breasts and rest of onions. Pour sauce mixture over chicken. Dot with rest of mushrooms and 1 cup shredded cheddar cheese. Cover and bake at 325 degrees for 30 to 45 minutes.