2 1/2 lbs. chicken breasts
2 cans cream of mushroom or chicken soup
2 med. onions, chopped
1 lb. bulk sausage
1 pkg. long grain wild rice
Pepperidge Farm herbed stuffing mix

Stew chicken breasts for 25 minutes. Cool and remove meat from bones and dice. Reserve stock. Prepare the rice according to the instructions on box substituting reserved chicken stock for water. Fry sausage in skillet and remove from pan. Saute onions in sausage fat. Combine onions, soup and sausage. Place mixture in a greased 9"x13" casserole. Top with chicken pieces. Put rice on top of chicken followed by herbed stuffing. If desired, melt some butter and mix with stuffing mix. Cover with foil and bake at 350 degrees for 30 minutes.