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Chicken & Artichoke Casserole

8 servings
1/2 cup chopped green bell pepper
1/3 cup chopped green onions including tops
2 tablespoons butter
2 10 oz. cans condensed cream of chicken soup
1/2 cup half and half
1/2 cup dry sherry
4 cups cooked chicken, or turkey, cubed
2 14 oz. cans artichoke hearts, quartered
1/2 pound bacon, cooked, crumbled
2 cups carrots, julienned 1 1/2", blanched
3 cups shredded mozzarella cheese
1 1/2 cups cooked, wild rice
1/3 cup grated Parmesan cheese
2 bunches chopped fresh basil

HEAT OVEN TO 350F. GENEROUSLY GREASE 13/9"
BAKING DISH. IN LARGE SKILLET, COOK AND
STIR GREEN PEPPER AND ONIONS AND *A CUP
OF MUSHROOMS IN BUTTER UNTIL CRISP-TENDER.
ADD BASIL, SOUP, HALF-AND-HALF AND SHERRY;
MIX WELL.

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. SPOON CHICKEN MIXTURE OVER RICE;
SPREAD EVENLY. SPRINKLE WITH PARMESAN CHEESE;
COVER WITH FOIL; BAKE AT 350° FOR 40 MINUTES.
UNCOVER; BAKE AN ADDITIONAL 15 TO 20 MINUTES
OR UNTIL CASSEROLE IS THOROUGHLY HEATED.

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