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Submitted by: Dawn Lee
Originally shared on the web 04/28/2006

2 c. chicken broth
2/3 c. cooking sherry, divided
6-oz. pkg. long grain and wild rice mix
1 sm. onion, chopped
2 sm. carrots, grated
1 sm. green pepper, chopped
1/4 c. butter or margarine
3 c. chicken, cooked and diced
4-oz. can sliced mushrooms
8-oz. pkg. cream cheese
2 c. American cheese, shredded
1 c. evaporated milk
1/3 c. grated Parmesan cheese
1/2 c. almonds, sliced
Garnish: carrot rounds and green onions, chopped

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. 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 13"x9" casserole dish. Top with Parmesan cheese and almonds. Cover and bake in a preheated 350 degree oven for 35 minutes, uncover and bake 15 minutes longer or until bubbly. If desired, garnish with carrot slices and green onions to make a floral design on top of the casserole. Casserole may be refrigerated overnight before baking. If refrigerated increase baking time to 45 minutes covered and 15 minutes uncovered.