2 lb. chicken breasts or 1 sm. chicken
1 box wild rice
1 can cream of mushroom soup
1/2 c. milk
1/2 stick butter
1 sm. onion, chopped
1 sm. can sliced mushrooms, drained
1 c. grated sharp cheese

Cook chicken. Cool and cut into bite-sized pieces. Cook wild rice by package directions. Heat soup, milk, butter and onion until butter melts. Layer in a 9 x 13 inch baking dish; half of the rice, chicken, mushrooms, sauce and cheese. Add remainder in same order, ending with grated cheese on top. Bake at 350 degrees for 30 minutes. Can be frozen before baking. Serves 6-8.