1/3 c. uncooked wild rice (1 c. cooked)
4 boneless, skinless chicken breasts
3 tbsp. butter
1/4 c. minced onion
1/2 c. slivered almonds
1 (4 oz.) can mushrooms
1/2 can cream of mushroom soup
1 c. sour cream
1/2 c. chicken broth
1 tsp. salt
1/2 tsp. white pepper

Cook wild rice following one of basic methods. Brown chicken breasts in butter. Remove from pan; set aside. Brown onion, remove and set aside. Brown almonds.

Mix rice, onion, almonds and mushrooms; place in greased, flat baking dish. Place chicken breasts on top. Mix soup, sour cream, broth, salt and pepper. Mix until smooth. Pour over chicken. Bake at 325 degrees for 1 hour.