Wild'n Cheesy Chicken
Saute' in 1/2 stick butter until tender:
1/2 cup chopped onions
1/2 cup chopped red bell pepper
1 cup sliced fresh mushrooms
1/4 cup pimientos
1 cup sliced water chestnuts
2 cans cream of chicken soup
1 cup of chicken broth
1 1/2 cups shredded cheddar cheese
1/2 pound Velveeta
1 cup milk
Stir until cheese is melted
Add 2 boxes cooked Uncle Ben's long grain-wild rice, (not instant) cooked according to directions.
Add 8 boneless, shinned chicken breasts (as large as chicken breast are today, I think you could get by with a little less, probably (6) cooked and chopped.
Mix all togethr and top with shredded cheddar cheese.
Bake at 350 degrees for 30 minutes. If cold it will take 1 hour to heat completely through.
Serves 10 to 12