8 lg. chicken breasts, cooked until tender
2 lg. onions, chopped
1 stick butter
2 tbsp. flour
2 cans cream of mushroom soup
12 oz. sharp cheese, grated
1 c. milk
1 lg. jar sliced mushrooms
Salt & pepper to taste
2 boxes UNCLE BEN'S® long grain wild rice with herbs

Cook rice according to directions and set aside.

Take chicken off bones and cut in bite size pieces. Melt butter in large skillet. Saute onions and mushrooms. Stir in flour, soup and milk, salt and pepper to taste. Stir in chicken.

Using 2 or 3 casseroles (buttered) make thin layer of rice, layer of chicken mixture and layer of cheese. Repeat, ending with cheese. Bake in 325 degree oven about 30 minutes or until casserole is bubbly and cheese is melted. Bake one casserole and freeze others for later. Serve with cranberry congealed salad and green beans or peas for a great holiday meal.