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Chicken and Artichoke Casserole
Ingredients
½ cup chopped green bell pepper
¼ cup chopped green onions including tops
2 tbp butter
2 10 oz. cans cond. cream of chicken soup
½ cup half and half
½ cup dry sherry
4 cups cooked chicken, or turkey, cubed
2 14 oz. cans artichoke hearts, quartered
½ lb bacon, cooked and crumbled
2 cups carrots, julienne 1½", blanched
3 cups shredded mozzarella cheese
1½ cups cooked, white rice
1½ cups cooked wild rice
¼ cup grated Parmesan cheese
2 bunches chopped fresh basil
1. Heat oven to 350ºF generously grease 13 x 9" baking dish.
2. In large skillet, cook and stir green pepper and onions and a cup of mushrooms in butter until crisp-tender.
3. Add basil, soup, half-and-half and sherry; mix well.
4. In large bowl, combine soup mixture, chicken, artichokes, bacon, carrots and mozzarella cheese. Spread white and wild rice evenly over bottom of greased baking dish.
5. Spoon chicken mixture over rice; spread evenly.
6. Sprinkle with parmesan cheese; cover with foil; bake at 350ºF for 40 minutes.
7. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.
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