1 1/2 c. wild rice, uncooked
2 c. chicken broth
2 c. cooked chicken, cubed
2 tbsp. butter
1 med. onion, chopped
1 qt. milk
2 cans cream of potato soup
1 lb. Velveeta cheese
1/2 c. celery, diced
1 lb. bacon, cooked & crumbled

Boil rice 1 1/2 hours; drain and rinse. Saute onion in butter. Cube Velveeta cheese. Add all ingredients together. Slowly bring to a boil, then simmer. Ready to eat when cheese melts. Serves 8 to 10.