8 chicken breast halves, cut in bite-size pieces
1 lg. onion
3/4 c. orange juice
1/2 tsp. garlic powder
1 tsp. oregano
3 tbsp. parsley
1 can golden mushroom soup
8 oz. mushrooms, fried in butter
1 1/2 c. cheddar cheese
1/2 c. parmesan cheese
Toasted slivered almonds
2 c. raw wild rice

Stir fry chicken in a little oil. Add chopped onion and stir fry until cooked. Add orange juice; simmer. Add spices, soup, mushrooms and cheeses. Heat until cheese is melted. Serve over cooked wild rice and top with toasted slivered almonds. Serves 8.