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

Cook chicken in boiling water until tender. Remove bones and chop meat; set aside. Cook rice according to package directions. Saute onion in butter until tender. Stir in flour, soup, milk and mushrooms. Layer chicken, rice and sauce in a greased 2 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes; top with cheese and bake 15 minutes longer. Yields 8 servings.