Garden Chicken Casserole - cooking recipe

Ingredients

2 c. chicken broth
2/3 c. white wine, divided
1 (6 oz.) pkg. long grain and wild rice mix
1 small onion, chopped
2 small carrots, grated
1 small green pepper, chopped
1/2 c. sliced almonds
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

Preparation

In a medium saucepan, bring broth and 1/3 cup white wine 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\u00b0.
In a Dutch oven, saute 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; melt over medium heat, stirring until smooth. Add to Dutch oven with remaining wine, mixing thoroughly.
Pour into a buttered 13 x 9 x 2-inch casserole dish. Top with Parmesan and almonds. Cover and bake 35 minutes.
Uncover and bake 15 minutes longer or until bubbly.