6 chicken breasts, boned and halved
1 can cream of mushroom soup
1/4 c. dry sherry
1 (3 oz.) can sliced mushrooms, drained
1 (6 oz.) pkg. long grain and wild rice
1/2 c. sour cream

Place breasts skin side up in an 11 x 7 baking dish. Blend soup, sherry and mushrooms and pour over chicken. Bake, uncovered, for 1 hour at 350 degrees. Cook rice according to package directions and put on large platter. Remove cooked chicken and place on top of rice. Sprinkle with paprika.

In a saucepan, stir sour cream into soup mixture. Heat well. Pour over chicken and rice before serving.