Chicken Breasts 'n Wild Rice

Going through old cookbooks, here is one from the 1990 Celebrate Minnesota Cookbook.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 1  cup wild rice
• 1  teaspoon salt
• 4  cups water
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 (4 ounce) can mushrooms, undrained
• 1⁄4 cup sherry wine
• 6  boneless chicken breasts
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Rinse wild rice.
2. Place in a heavy saucepan with salt and water.
3. Bring to boil and simmer, covered till kernels open slightly (30 to 40 minutes).
4. Drain.
5. Place rice in buttered oblong (8" x 12" or 9" x 13") baking dish.
6. In a separate bowl, combine soup, sour cream, mushrooms, and sherry.
7. Pour about 1/2 soup mixture over rice.
8. Place chicken over soup.
9. Spoon remaining soup mixture over chicken.
10. Sprinkle with parmesan cheese.
11. Bake uncovered in a 375 degree oven for 30 minutes; uncovered 30 minutes.