6 med. chicken breasts
1 can mushroom soup
1/4 c. sherry
1 c. sliced mushrooms
1 (6 oz.) pkg. wild rice
1 c. sour cream

Place chicken breasts in ungreased baking dish. Blend soup, sherry and mushrooms. Pour over chicken. Bake in 350 degree oven for 1 1/4 hours. Cook rice as directed on package. Put on hot platter. Remove chicken from dish and place on rice. In a pan, stir sour cream into soup mixture. Heat thoroughly and pour over chicken. Serves 6 to 8.