1 cup uncooked wild rice
1 can cream of mushroom soup
1 (8 ounce) carton sour cream
1 (4 ounce) can mushrooms, with liquid
1/4 cup dry sherry
6 whole boneless chicken breasts
1/2 cup Parmesan cheese, freshly grated

Heat oven to 375 degrees F.

Cook wild rice just until kernels open slightly, 30-40 minutes. Spread rice in buttered 8 x 12-inch baking dish.

Combine soup, sour cream, undrained mushrooms 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, for 30 minutes. Uncover and bake until heated through, about 30 minutes longer.

Makes 6 servings.