3 c. cooked wild rice
10 slices bacon, cubed, fried & drained
3 c. cubed chicken
3 c. shredded mozzarella cheese
1 c. sliced carrots, blanched
1-2 cans artichoke hearts

Saute: 10 mushrooms, sliced thin (or 1 sm. can, drained) 2 tbsp. butter

SAUCE:

2 cans cream of chicken soup
1/2 c. heavy cream
1/2 c. white wine

Layer wild rice and then artichoke hearts in a well greased 9 x 13 inch pan. Gently combine remaining ingredients and spoon over rice and artichokes. Sprinkle Parmesan cheese over all. Bake at 350 degrees for 45 minutes (30 minutes covered, and 15 minutes uncovered).