1 c. uncooked wild rice
1 (10 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (4 oz.) can undrained mushrooms
1/4 c. sherry
6 whole boned & skinned chicken breasts
1/2 c. freshly grated Parmesan cheese

Cook wild rice in 3 quarts boiling water for 45 minutes. Drain off unused water. Spread rice in buttered 9 x 13 inch pan. Combine sherry, soup, undrained mushrooms and sour cream. Pour about 1/2 this mixture over rice. Arrange chicken on top of the rice. Pour rest of soup mixture over chicken and rice. Sprinkle with cheese. Bake uncovered in a 375 degree oven for 30 minutes; uncover and bake 30 minutes more. Serves 6.