3 chicken breasts, skinned, boned, boiled and cubed
2 cans artichoke hearts, cut in quarters (not marinated)
2 cans cream of chicken soup
1 pkg. wild rice
10 mushrooms, sliced
10 green onions, diced
1 c. sliced carrots
1/2 c. celery, diced
1/2 c. half and half
1/4 c. sherry, optional
1 stick butter
1 1/2 pkgs. shredded Cheddar cheese

Cook wild rice, spread in bottom of large baking pan (I use my lasagna pan) in which 3 tablespoons butter has been melted. Spread 1 package of cheese over the rice.

Parboil the carrots and celery until tender.

Saute mushrooms and onions in the remaining butter. Add cream and sherry, cream of chicken soup and let simmer until bubbling.

Add soup mixture to the carrots, celery and artichoke hearts. Add chicken that is cubed and mix well. Season with salt and pepper to taste.

Spread over the rice and cheese. Bake at 350 degrees (covered) for 45 minutes, the last 15 minutes uncover and spread with the remaining cheese. I add bread crumbs to the top of mine.