3 or 4 lbs. chicken
Salt and pepper
1 onion
1 c. wild rice
6 tbsp. flour
2 cans chicken stock
3/4 lb. sharp Cheddar cheese, grated
Dash paprika
3 tbsp. butter
2 cans cream of mushroom soup
1 c. chopped celery

Cook and debone chicken. Cook wild rice until tender. Saute onion in butter until soft. Add cubed celery. Stir in flour, soup and stock. In large bowl layer sauce, rice, chicken, cheese, sauce, rice, chicken, sauce and cheese. Top with paprika. Bake at 350 degrees for 40-50 minutes.