1 c. wild rice
1 tsp. salt
4 c. water
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (4 oz.) can mushrooms, undrained
1/4 c. sherry
6 boned chicken breasts
1/2 c. freshly grated Parmesan cheese

Rinse wild rice under running water using strainer or in a bowl of water, drain. Place wild rice in a heavy saucepan with salt and water. Bring to a boil; simmer, covered, until kernels open slightly (30-40 minutes). Drain. Place rice in buttered oblong baking dish.

Combine soup, sour cream, mushrooms and sherry; pour about 1/2 soup mixture over rice. Remove skin from chicken breasts; arrange chicken over soup. Spoon remaining soup mixture over chicken. Sprinkle with Parmesan cheese. Bake, covered in a 375 degree oven for 30 minutes; uncovered 30 minutes.