2 c. cooked wild rice, spread in jelly roll pan
2 chicken breasts, cooked, cut up, placed on top of wild rice
1/2 lb. fresh mushrooms, sliced & sauteed in 3/4 c. butter

Place mushrooms on chicken. Save butter for sauce.

SAUCE:

Add 2/3 cup flour to hot butter and whisk until smooth. Slowly add 3 cups chicken broth and 2 cups half and half to thickened butter. Stir until smooth. Pour over wild rice and chicken. Cover with sliced sharp cheddar cheese. Bake uncovered at 350 degrees for 25 minutes. Serves 8 to 10.