A dish that has never failed to impress. Best of all, it is easy to prepare ahead.

3 whole chicken breasts, halved, skinned
3 c. chicken stock
1 c. uncooked wild rice
3 tbsp. butter
3 tbsp. all purpose flour
1 c. heavy cream
2 tbsp. Madeira or sweet sherry
1 c. canned water chestnuts, drained and thinly sliced
1/2 c. freshly grated Parmesan cheese

Preheat oven to 325 degrees. Poach chicken breasts in stock until tender. Remove and cool, reserve stock. Bone chicken and cut into large pieces. Rinse the wild rice and cook as directed (use additional chicken stock if desired).

Melt butter until foamy, add flour and cook and stir for 3 minutes. Gradually add 2 cups reserved chicken stock and stir until thickened. Cool to room temperature and blend in cream and Madeira or sherry.

Combine cooked rice and water chestnuts. In a buttered casserole, layer chicken breasts and rice mixture, making 2 layers. Pour sauce over and sprinkle with cheese. Bake, uncovered, for 15 minutes. Cover and bake for 15 minutes more.