4 lb. chicken breasts, boiled and shredded
6 oz. box wild long rice (cook, but discard the seasoning packet)
1 lg. onion, chopped
1 stick butter
3 tbsp. flour
1 1/2 can mushroom soup
1 can milk
1 lb. Old English sharp cheese

In a 3 quart casserole, put rice on the bottom, then chicken, cover with sauce. Save back some cheese to sprinkle on top. Bake in 350 degree oven about 1 hour.