1 chicken, cut up
3 qts. water
1 tsp. salt

Simmer until the chicken is tender. Cool. Skim fat off from the broth. Remove chicken from bones and cut in chunks. Set aside.

Prepare 1 cup wild rice or white rice. Rinse the rice well. Cover with water and simmer about 1/2 hour. Dice 2 carrots and 1/2 cup onion. Saute in butter.

Make a white sauce of 4 teaspoons butter, 4 tablespoons flour and 2 cups milk. Cook until thick and add 4 slices cheese.

Then combine the ingredients--chicken broth, chicken chunks, carrots and onion mixture, and cheese sauce. Add the rice (enough to make your desired consistency). Put any leftover rice in a plastic bag and freeze for the next time. Simmer all until rice is completely done. Season to taste. Add chicken bouillon cube or two, if desired.