Chicken and Wild Rice Casserole
1 cup wild rice
1 cup water
1 tbl butter
1 sm onion, chopped
1 10-oz. can cream of chicken soup
1 10-oz. can cream of mushroom soup
1/2 cup milk
3 tbl dry sherry
2 cup cooked chicken, cubed
4 slices bacon, crumbled
15-oz. jar marinated artichoke hearts, quartered
2 cup mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
Heat 1 cup of water in a saucepan until boiling. Add rice and cook until liquid is absorbed. Meanwhile, saute onion in butter until tender. Combine soups, milk, sherry, chicken and bacon and mix well.
Add sauteed onion to chicken mixture. Place cooked wild rice on the bottom of a greased 13 x 9 inch-baking pan. Place artichoke hearts on top of the rice followed by chicken mixture. Sprinkle with cheese and parsley and bake for 30 – 40 minutes at 350 degrees.