4 whole chicken breast fillets, halved
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. sour cream
3 tbsp. lemon juice
2 cloves garlic, sliced thinly
4 tbsp. cooking oil
1 pkg. wild rice mix

Saute garlic and chicken fillets in oil until browned on both sides. Meanwhile, follow directions for amount of water and butter for rice mixture and place in large casserole dish. Place chicken pieces on top of rice and water. Note: Chicken will sink below water level but will rise to top as rice bakes.

Spoon soup, mayonnaise, sour cream and lemon juice. Combined, on top of each piece of chicken. Bake at 350 degrees, covered for 30 minutes and uncover. Bake an additional 15 minutes.