Garden Chicken Casserole - cooking recipe

Ingredients

2 c. chicken broth
2/3 c. sherry, divided
1- 6 oz. pkg. long grain and wild rice mix
1 small onion, chopped
2 small carrots, grated
1 small green pepper, chopped
1/4 c. butter or margarine
3 c. cooked chicken, diced
1- 4 oz. can sliced mushrooms
1- 8 oz. pkg. cream cheese
2 c. (8 oz.) shredded American cheese
1 c. evaporated milk
1/3 c. grated parmesan cheese
1/2 c. sliced almonds
Carrots and green onions for garnish, optional

Preparation

In a medium saucepan, bring broth and 1/3 c. sherry to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed.
Preheat oven to 350 degrees.
In a Dutch Oven, saut onion, carrots, and green pepper in butter until soft, about 5 minutes.
Add rice, chicken and mushrooms, mixing well.
Place cream cheese, American cheese, and milk in a saucepan and melt over medium heat, stirring until smooth.
Add to Dutch oven with remaining sherry, mixing thoroughly.
Pour into a buttered 13 x 9 x 2 in. casserole dish. Top with Parmesan cheese and almonds.
Cover and bake 35 minutes; uncover and bake 15 minutes longer or bubbly.
If desired, garnish with carrots and green onions.