Chicken Breasts 'N Wild Rice

• 1 c. uncooked wild rice
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (8 oz.) carton sour cream
• 1 (4 oz.) can mushrooms
• 1/4 c. dry sherry
• 6 whole chicken breasts
• 1/2 c. freshly grated Parmesan cheese

1. Cook wild rice following basic method just until kernels open slightly (30 to 40 minutes).
2. Spread rice in buttered 8 x 12-inch oblong baking dish.
3. Combine soup, sour cream, undrained mushrooms and sherry.
4. Pour about 1/2 of the soup mixture over rice. Remove skin from chicken breasts.
5. Arrange breasts over soup. Spoon remaining soup mixture over chicken. Sprinkle with cheese.
6. Bake, covered, in a 375u0b0 oven for 30 minutes. Uncover and bake until heated through, about 30 minutes longer.
7. Makes 6 servings.

wild rice, cream of mushroom soup, sour cream, mushrooms, sherry, chicken breasts, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565264 (may not work)