Mushroom Chicken With Wild Rice

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 cup water
• 2 tablespoons sherry or chicken broth
• 1 can (7 ounces) mushroom stems and pieces, drained
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 375u0b0. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice.
2. In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes.
3. Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165u0b0.

ready, chicken, condensed cream, sour cream, water, sherry, mushroom stems, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-chicken-with-wild-rice/ (may not work)