1 c uncooked wild rice
1 (10oz) can cream of mushroom soup
1 (8oz) carton sour cream
1 (4oz) can mushrooms
1/4 c dry sherry
6 whole boneless chicken breasts
1/2 c freshly grated Parmesan cheese
Cook wild rice following basic method just until kernels open slightly, 30 to 40 minutes. Spread rice in buttered 8x12 oblong baking dish. Combine soup, sour cream, undrained mushroom and sherry; pour about half of soup mixture over rice. Remove skin from chicken breasts; arrange chicken over soup. Spoon remaining soup mixture over chicken. Sprinkle with cheese. Bake covered, in a 375 oven 30 minutes; uncover, and bake until heated through, about 30 minutes longer.
6 servings
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