Recipe(tried): Chicken Breasts 'n Wild Rice

Debbie, this calls for boneless chicken breasts & this is
SOOO great it certainly would be worth the effort to debone
them. I've used this for dinner parties for years & it never
fails, someone wants the recipe and/or everyone raves about
it. It can be doubled and/or tripled-I've done both.

Chicken Breasts 'N Wild Rice

1 C uncooked wild rice
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) carton dairy sour cream
1 (4 oz) can mushrooms
1/4 C dry sherry (this can be optional - I never use it)
6 whole boneless chicken breast
1/2 C freshly grated parmesan cheese

Cood wild rice following basic directions, just until kernels
open slighty, 30 to 40 minutes. Spread rice in buttered 8 x 12
in. oblong baking dish. Combine soup, sour cream, undrained
mushrooms & 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 w/cheese.
Bake, covered, in a 375 deg. oven 30 minutes; uncover & bake
until heated through, about 30 min longer.

This is a thoroughly enjoyable recipe & I have made it in
advance (like the night before), kept it refrigerated and
baked it the next day. I do let it come to room temp first.
Hope you enjoy.