1 c. uncooked wild rice
1 can cream of mushroom soup
1 (8 oz.) sour cream
1 (4 oz.) can mushrooms
1/4 c. dry sherry
6 whole chicken breasts
1/2 c. grated Parmesan cheese

Cook wild rice just until kernels open slightly 30-40 minutes. Spread wild rice in buttered 8 x 12 inch baking dish.

Combine soup, sour cream, mushrooms (undrained) and sherry. Pour 1/2 soup mixture over rice. Remove skin from chicken. Arrange chicken over soup.

Spoon remaining soup mixture over chicken. Sprinkle with cheese. Bake covered in a 375 degree oven 30 minutes, uncovered and bake until heated through, about 30 minutes.