- 1/2 c. chopped green pepper
- 2 tbls. butter
- 1/2 c. half and half
- 4 c. cooked cubed chicken
- 1/2 lb. bacon, cooked crisply and crumbled
- 12 oz. (3 cups) shredded mozzarella cheese
- 1 1/3 c. cooked wild rice
- 1/3 c. chopped green onion
- 2 cans cream of chicken soup
- 1/2 c. dry sherry
- 2 – 14 oz. cans artichoke hearts, drained and quartered
- 2 c. julienne-sliced carrots, (1 1/2 inches long) blanched
- 1 1/3 c. cooked white rice
- 1/3 c. parmesan cheese
| Heat oven to 350. Generously grease 9 x 13 casserole. In a large skillet, cook and stir green pepper and onions in butter. Add soup, half and half and sherry; mix well. In a large bowl, combine soup mixture, chicken, artichokes, bacon, carrots and mozzarella cheese. Spread white and wild rice evenly over bottom of the baking dish. Spoon chicken mixture over rice; spread evenly. Top with parmesan. Cover with foil. Bake covered at 350 for 40 minutes. Uncover and bake an additional 15 to 20 minutes or until casserole is thoroughly heated. 10 to 12 servings. |