12-18 quail breasts
1 med. onion, chopped
1 box sliced mushrooms
2 tbsp. melted butter or margarine
salt and pepper
1 can cream of celery soup - undiluted
1/2 tsp. oregano
1 (4 oz.) can mushrooms, drained
1/2 tsp. rosemary
1/2 cup sherry
1 cup sour cream
cooked wild rice

Arrange quail in a large baking dish - do not crowd. Saute onion and mushrooms in butter, add remaining ingredients except sour cream and rice. Pour over quail and cover dish. Bake at 325 degrees for 1 hour, turning quail occasionally. Add sour cream (optional) and stir into sauce. Leave uncovered and bake an additional 20 minutes. Spoon sauce over rice.