Chicken & Rice Supreme

Directions

1. Cook wild rice in 4 c. cool water, 4 tsp. chicken bouillon and 1 small onion. Bring to hard boil. Reduce heat, cover tightly, boil gently for 30 min. Shut off heat, let stand on burner 25 to 30 min. Drain.
2. Cook brown rice according to package but add in 1 tsp. bouillon for each c. of water and 1 small minced onion. Add in NO salt.
3. Bake 12 to 16 chicken breasts lightly salted with seasoning salt and (single layer on shallow pan) in a 350 degree oven till done, approximately 1 hour.
4. In large lasagna pan (buttered) layer rices mixed together, peas and mushrooms, place chicken breasts on top. Mix soups and spread over all.
5. Sprinkle cheddar cheese over all (generously). Bake 1 1/2 hrs at 350 degrees or possibly till Warm through. Everything may be cooked ahead of time and combine day before, then baked day of serving if you like. Serves 12.