Aunt Betty'S Sherried Chicken And Cheese - cooking recipe

Ingredients

16 serving size pieces chicken, cut in half
6 green onions, sliced (tops and all)
1/2 lb. Cheddar cheese, grated (2 c.)
paprika to taste
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1/2 c. sherry wine or to taste

Preparation

Arrange chicken in single layer in shallow baking pan. Scatter green onions over top; cover with sprinkling of cheese and paprika.
Blend soups with sherry; pour over chicken.
Bake, uncovered, at 325\u00b0 for about 2 hours, or until fork-tender.
(Do not cover; do not salt.)
Excellent with pilaf-type rice.