1/2 c. wild rice
Brown rice (to serve 12), 14 oz. instant
15 chicken breasts (or more or less), boneless & skinless
Chicken bouillon
2 sm. onions
Seasoning salt
1 can cream of broccoli soup
1 can cream of mushroom soup
1 can mushrooms (4 oz. or more)
1 c. frozen peas (more or less)
Cheddar cheese, shredded

Cook wild rice in 4 cups cold water, 4 teaspoons chicken bouillon and 1 small onion. Bring to hard boil. Reduce heat, cover tightly, boil gently for 30 minutes. Shut off heat, let stand on burner 25 to 30 minutes. Drain.

Cook brown rice according to package but add 1 teaspoon bouillon for each cup of water and 1 small chopped onion. Add NO salt.

Bake 12 to 16 chicken breasts lightly salted with seasoning salt and (single layer on shallow pan) in a 350 degree oven until done, approximately 1 hour.

In large lasagna pan (buttered) layer rices mixed together, peas and mushrooms, place chicken breasts on top. Mix soups and spread over all.

Sprinkle cheddar cheese over all (generously). Bake 1 1/2 hours at 350 degrees or until HOT through. Everything may be cooked ahead of time and combine day before, then baked day of serving if desired. Serves 12.