1 c. wild rice
6 boned chicken breasts
1 can cream of mushroom soup
1/2 c. Parmesan cheese
8 oz. sour cream
4 oz. canned mushrooms, drained
1/4 c. sherry, optional

Cook wild rice in 3 cups water for 30 to 40 minutes. Spread cooked rice on bottom of 9 x 13 inch pan. Lay chicken on top. Mix together sour cream, mushrooms, soup and sherry. Pour over chicken breasts and sprinkle with Parmesan cheese. Cook covered 30 minutes at 375 degrees and uncovered another 30 minutes.