Recipes:
# Chicken and Artichoke Casserole
## INGREDIENTS
* 2 tablespoons butter
* 3 cups sliced mushrooms
* 1 cup chopped green onions
* 4 carrots, cut into thin sticks
* 2 (10-ounce) cans cream of chicken soup
* ½ cup heavy cream
* ½ cup sherry or chicken broth
* 1 teaspoon salt
* 3 cups cubed cooked chicken
* 2 (14-ounce) cans artichoke hearts, drained, quartered
* 3 cups shredded mozzarella cheese
* 4 cups cooked brown rice
* ½ cup grated Parmesan cheese
**SERVES 6**
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## Make Ahead
Prepare the casserole up to **8 hours ahead** but add the cheese topping just before baking.
Refrigerate until ready to cook.
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## Variation
For a nutty flavor and an attractive presentation, use a combination of long-grain and wild rice for the brown rice in this recipe.
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### 1
Preheat oven to **350°F**.
Heat butter in a large skillet over medium heat; add mushrooms, green onions and carrots.
Sauté until carrots are tender, about **10 minutes**.
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### 2
Remove skillet from heat.
Add soup, cream, sherry and salt; mix well.
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### 3
Combine chicken, mushroom mixture, artichoke hearts and mozzarella in a large bowl; mix well.
Grease a medium casserole with cooking spray.
Spread rice in bottom of casserole.
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### 4
Spread chicken mixture over rice.
Sprinkle with Parmesan.
Bake until bubbly and golden brown, about **25 minutes**.
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## Make It Quicker
* Pre-cut carrot sticks are available in most supermarkets. You can save valuable time by purchasing pre-sliced and pre-chopped vegetables.
