1 c. uncooked wild rice
1 can cream of mushroom soup
8 oz. sour cream
Mushrooms (fresh or canned)
1/4 c. sherry
5-6 chicken breasts, deboned & skinless
3/4 c. grated Parmesan cheese

Cook wild rice (40 minutes) : 1 cup rice, 4 cups water and 1 teaspoon salt. Bring to a boil, then medium heat 30 minutes and simmer 10 minutes. Cover on pot. Drain rice.

Spread rice in buttered dish (8 x 12 inch). Combine soup, sour cream, sherry and 4 ounces mushrooms. Pour half of soup mixture over rice. Arrange chicken over soup. Add remaining soup mixture. Sprinkle with cheese. Bake, covered in a 375 degree oven for 30 minutes, uncover and bake an additional 30 minutes.