1 tsp. salt
4 c. water
1 c. wild rice

Cook for 30 to 40 minutes; drain. Put in buttered oblong dish. 8 oz. sour cream 4 oz. can mushrooms 1/4 c. sherry

Mix all together and pour 1/2 sauce over rice. Put 6 boned chicken breasts on top of sauce, then the rest of mixture on top of chicken. Sprinkle with 1/2 cup Parmesan cheese. Bake at 375 degrees, covered for 30 minutes, uncovered for 30 minutes. Serves 6.