CHICKEN AND WILD RICE

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4 lb. chicken breasts
1 box white and wild rice
2 onions, chopped
1 stick butter
3 Tbsp. flour
2 cans cream of mushroom soup
1 c. milk
1 large can sliced mushrooms,
drained
1 lb. Old English cheese,
grated

Cook chicken and dice meat. Cook rice, as directed.
Saute onions in butter, blend in flour, soup and milk. Add
mushrooms and salt and pepper to taste. Layer in 1 large or 2
small casseroles: sauce, rice, chicken and cheese and repeat.
Bake at 350 degrees for 30 to 40 minutes. Serves 10.
Perfect for making ahead and refrigerate.

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