2 lb. chicken breasts
1 (7 oz.) pkg. wild rice with mushrooms
1/2 sm. onion, chopped
1/2 c. butter, melted
1 1/2 tbsp. flour
1 (10 3/4 oz.) can mushroom soup
1/2 c. milk
1 (4 oz.) can sliced mushrooms
2 c. shredded sharp cheddar cheese

Cook chicken in boiling water until tender. Debone (skin, if you wish) and chop; set aside. Cook rice. Saute onion in butter until tender. Sit in flour, soup, milk, and mushrooms. Layer chicken, rice, and sauce in a greased 2 1/2 quart casserole. Bake at 350 degrees for 30 minutes; top with cheese and bake 15 minutes longer.