4 boneless chicken breasts
1 box wild rice
1 can cream of chicken soup
3/4 c. milk
1 stick butter
sprinkle of garlic salt

Fry chicken breasts in butter. Salt with garlic salt while frying to taste. Remove chicken from skillet and cut into bite-size pieces. Add milk and can soup to remaining butter and make a gravy. Put pieces of chicken back into skillet and mix well. Cook rice by directions on box. When done, put rice on bottom of casserole and chicken mixture on top.

Bake at 350°F for 30 minutes.