1 c. wild rice, uncooked
3 bouillon chicken cubes or 3 to 4 tsp. instant chicken broth
2 or 3 c. water
6 strips bacon fried crisp, crumble (may use more bacon or ham crumbled)
1 qt. half and half
2 cans cream of potato soup
1 lb. American cheese, chop to melt quickly

Boil rice in water, with the chicken cubes for 50 minutes or more until done. Drain water off. Meanwhile saute in butter the bacon or ham. Mushrooms can be added. Put all together into a crock pot. Mix thoroughly. Cook slowly. Watch carefully as this scorches easily. Add a little milk or cream if too thick. Double for a large group. This can be frozen for a future use. Enjoy.