4 to 6 boneless chicken breast halves, or about 1 1/2 pounds chicken tenders Salt and pepper 1 bunch of green onions, sliced, about 6 to 8 green onions 8 ounces mushrooms, sliced 2 tablespoons butter 1/4 cup chicken broth 1 container (8 ounces) cream cheese with onion and chives 1 can (10 3/4 ounces) cream of chicken with herbs soup or plain cream of chicken soup 2 tablespoons dry sherry, optional

Preparation
Wash chicken and pat dry. If desired, cut chicken into 2-inch strips.Sprinkle with salt and pepper. In a large skillet melt the butter over medium-low heat. Add chicken and cook, stirring, for about 4 minutes. Add the mushrooms and green onions and continue cooking until mushrooms are tender and chicken is done. Combine remaining ingredients and pour over the chicken. Cook until hot and bubbly. Serve with hot cooked rice or pasta.