1 pkg. white and wild rice, cooked according to directions
4 tbsp. butter
1 onion, finely chopped
1 lb. med. mushrooms (remove and slice stems, leave caps whole)
2 tbsp. lemon juice
3 tbsp. flour
2 c. chicken stock
1/2 c. white wine
1/2 tsp. salt
1/4 tsp. garlic salt
3 tbsp. Parmesan cheese
1 pkg. frozen artichoke hearts, cooked and drained
1 lb. sm. shrimp
3/4 lb. crabmeat
1 tbsp. finely chopped parsley
Parmesan cheese

Melt 2 tablespoons butter in skillet; add onion and saute until golden. Add mushroom caps and sliced stems. Sprinkle with lemon juice. Cook, stirring occasionally, until mushrooms are tender.

In another pan, melt remaining 2 tablespoons butter and blend in flour. Gradually add chicken stock and wine. Cook, stirring constantly until thickened. Season with salt, garlic salt, and Parmesan cheese. Mix 3/4 of the sauce, the cooked rice, mushrooms, artichokes, and seafood, reserving a few shrimp and crab legs for garnish. Put into a buttered 3 quart casserole. Arrange the reserved seafood on top. Spoon the remaining sauce over the top, and sprinkle with Parmesan cheese. (Can be refrigerated at this point.)

Bake, covered, in a 350 degree oven for 20 minute (30-35 minutes if it was refrigerated). Sprinkle with parsley just before serving.