6 lg. chicken breasts, deboned
5 green onions, diced (even green part)
2 cans mushroom soup (Campbell's)
1 can tomato soup (Campbell's)
2 c. grated Cheddar cheese
1 stick butter
1/2 c. bread crumbs
Salt and pepper to taste

Place each half of chicken breast on a sheet of waxed paper. Flatten to 1/4 inch thickness, using a rolling pin. Put 1/2 stick butter in large skillet over medium heat. Lightly brown both sides of chicken. Transfer each piece to baking dish (Pyrex 13x9x2). Add salt and pepper.

Put diced onions in skillet. Add 1 tablespoon butter. Saute onions over low heat 2-4 minutes. Add mushroom soup, then tomato soup. Mix well. Sprinkle 1 cup cheese over chicken. Pour sauce from skillet over cheese. Sprinkle remaining cup of cheese over chicken. Garnish entire dish with bread crumbs. Top with remaining butter. Bake in preheated oven at 350 degrees for 30 to 40 minutes.