8 chicken breasts
3 lbs. Owen's hot sausage
1 (16 oz.) pkg. wild rice
1 1/2 lb. mushrooms, fresh
4 onions, yellow, chopped
4 cans cream of mushroom soup
butter
Bread crumbs

Cook chicken breasts in seasoned water. Remove chicken, debone and cut into bite size pieces. Cook rice according to directions on package and drain. Crumble and fry sausage until brown and drain. Saute mushrooms and onions in butter. Mix all the above ingredients together and stir in soup. Put in greased casserole. In skillet brown bread crumbs in butter and sprinkle on top. Bake at 350 degrees until hot through. Can be made the day before. Serve with salad, rolls and light dessert. Serves 18 to 20.