- 1 cup wild rice
- 1 tbs. salt
- 4 cups water
- 1 can cream of mushroom soup
- 1 – 8 oz. container of sour cream
- 1 – 4 oz. can of mushrooms (undrained)
- ¼ cup sherry
- 1.5 lbs. chicken
- ½ cup parmesan cheese
- Cook rice (w/ salt) with water for 30-40 minutes
- Mix soup, sour cream, mushrooms, and sherry. Pour half over the rice.
- Arrange chicken over the rice and soup mixture.
- Spoon remaining soup over the chicken
- Bake at 375 for 30 minutes… at the end sprinkle cheese over dish.