1 c. wild rice
1 tsp. salt
4 c. water
1 (10 3/4 oz.) can cream of mushroom soup
8 oz. carton sour cream
1 (4 oz.) can mushrooms, undrained
1/4 c. dry sherry wine
6 sm. whole boneless chicken breasts
1 c. grated parmesan cheese

Rinse wild rice under running water using strainer with cheesecloth; drain. Place rice in large heavy saucepan with salt and water; bring to boil; simmer covered until kernels open slightly 30 to 40 minutes; drain. Spread rice in buttered 8 x 12 inch baking dish.

Combine soup, sour cream, mushrooms and sherry; pour 1/2 of the mixture over rice evenly. Remove skin from breasts. Arrange over soup. Spoon remaining mixture over each breast. Sprinkle breasts with parmesan. Bake covered at 375 degrees for 30 minutes. Uncover and bake until heated through (30 minutes). Serves 6.