Chicken Breasts & Wild Rice

1 c. uncooked Wild Rice
1 Chicken Bouillon
3 cups water
1/2 c. chopped Onion
1 can Cream of Mushroom Soup
8 oz. Sour Cream
1 can Mushrooms, undrained - {4 oz.
1/4 c. Sherry (sweet vermouth)
6 small, boneless, skinless, Chicken Breasts
1/2 c. grated Parmesan Cheese

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Rinse and drain the Wild Rice.

Place Wild Rice in saucepan with...

Chicken Bouillon & Water.

Bring to a boil; reduce heat and let simmer, covered,

until kernels open slightly, 30 to 40 minutes.

Drain if necessary.

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Heat oven to 375 .

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Add Onion to Rice.

Place in Buttered cake pan.

Combine Soup, Sour Cream, Mushrooms & Sherry.

Pour about 1/2 of Soup mixture over Rice.

Arrange Chicken Breasts over Rice.

Spoon remaining Soup mixture over Chicken.

Sprinkle with Parmesan Cheese.

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Cover and Bake for 30 minutes.

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Uncover and Bake

an additional 20 to 30 minutes,

or until Browned.