Thursday, September 20, 2007

Garden Chicken Casserole

2 cups chicken broth
2/3 cups 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 cup butter
3 cups diced cooked chicken
1 can sliced mushrooms
2 cups shredded american cheese
1 pkg cream cheese
1 cup evaporated milk
1/3 cup grated parmesan
1/2 cup sliced almonds
Green onions for garnish

In a medium saucepan, bring broth and 1/3 cup sherry to a boil. Add contents of rice package, cover and simmer over low heat 25-30 minutes or until liquid is absorbed. Preheat oven to 350 degrees.

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 and melt over medium heat, stirring until smooth. Add to dutch oven with remaining sherry, mixing thoroughly.

Pour into a buttered 13x9 casserole. Top with parmesan and almonds. Cover and bake for 35 minutes, then uncover and bake for 15 more minutes. If desired, garnish with chopped green onions.

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