WILD RICE ‘N’ CHICKEN BREASTS
1 C. uncooked wild rice
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (4 oz.) can mushrooms, with liquid
1/4 C. dry sherry
6 whole boneless chicken breasts
1/2 C. Parmesan cheese, freshly grated
Heat oven to 375ÂºF.
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.