2 jars sm. boiled onions
4 cooked chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. cream OR top milk
1 sm. jar pimentos, cut up
1/2 c. dry white wine
3/4 c. sharp grated cheese

Place onions in casserole. Remove bones and arrange chicken slices over onions. Combine soups, cream, and stir in pimentos; spread over chicken slices. Sprinkle wine evenly over sauce and scatter cheese on top.

Bake 1/2 hour at 350 degrees. Serves 6 to 8.

May be prepared ahead and baked at last minute.