You are here: Home » Recipes » Chicken la Verle Chicken la Verle Recipe by Favorite Recipes Press Yield 12 to 14 servings This tasty one dish meal features chicken, wild rice, mushrooms and cheese and makes enough to feed a crowd. PrintEmail Ingredients 4 pounds chicken breasts2 -- (6-ounce) packages long grain and wild rice3 or 4 -- onions, chopped16 ounces mushrooms, sliced1 cup butter1 1/2 cups milk1 -- (10-ounce) can cream of chicken soup1 -- (10-ounce) can cream of mushroom soup16 ounces sharp Cheddar cheese, shredded -- Salt and pepper to taste Instructions Combine the chicken with enough water to cover the stockpot. Cook until tender; drain. Shred the chicken. Prepare the rice using package directions using 1 of the seasoning packets. Saute the onions and mushrooms in butter in a skillet until tender. Stir in the milk and soup. Cook until of sauce consistency, stirring constantly. Add the rice, cheese, salt and pepper and mix well. Layer the chicken and cheese sauce alternately in a baking dish until all ingredients are used, ending with the cheese sauce. Bake at 300F to 350F until bubbly. Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).