1/2 c. wild rice
1/2 tsp. salt
1 1/2 c. boiling water
3 oz. can mushrooms
2 tbsp. chopped onion
Minced parsley
1/4 c. butter
1/4 c. cooking sherry
1 can cream of mushroom soup
4 halved chicken breasts
1/4 c. shredded cheddar cheese
1/2 c. toasted almonds
Chopped pimiento

Cook rice in boiling salted water for 50 minutes. Saute mushrooms, onions, parsley in 1/4 cup butter. Add rice; spread in casserole. Put boned chicken breasts on top.

Mix soup and sherry. Pour over chicken. Sprinkle cheese, almonds and pimiento over. Bake covered 45 minutes at 350 degrees. Uncover and bake 30 minutes. Serves 4.