2 lbs. chicken parts
1 can mushroom soup
1 med. onion, sliced in rings
1 c. mushrooms, fresh, sliced
1/2 c. sour cream
2 tbsp. salad oil
1 tsp. basil

Brown chicken and drain. Add soup, onion and basil. Heat to boiling. Reduce heat, cover and simmer 30 to 40 minutes. Remove meat. Add mushrooms and sour cream to sauce over low heat. Pour over chicken. Serve with wild rice.