2 lbs. chicken cutlets
1 bunch scallions or 3 sm. onions
1/2 c. white wine
1 c. cream of celery or mushroom soup
1/4 lb. mushrooms

Cut chicken into strips. Brown in butter in frying pan. Cover and simmer for 1/2 hour. Remove chicken and gravy to casserole pot. Brown onions, mushrooms and place in casserole. Add can of soup mixed with 1/2 cup wine. Bake at 350 degrees for 2 hours. Turn chicken in gravy several times during cooking.