3 to 4 boneless skinless chicken breasts
2 (6-ounce) boxes instant long grain and wild rice
1 cup milk
3 tablespoons all-purpose flour
1 (4.5-ounce) jar sliced mushrooms
2 cans cream of mushroom soup
1 (16-ounce) bag grated mild cheddar cheese

Heat oven to 350 F. Boil chicken and shred; set aside. Cook rice as directed; set aside. In a medium bowl, mix flour and milk, then add mushrooms and mushroom soup to create a sauce; set aside. In a 9-inch-by-13-inch glass baking dish, spoon out layers of sauce, rice, chicken and grated cheese in that order. Do this twice. Bake 20 to 30 minutes or until cheese is melted.