2 c. chicken broth
2/3 c. sherry, divided
1- 6 oz. pkg. long grain and wild rice mix
1 small onion, chopped
2 small carrots, grated
1 small green pepper, chopped
1/4 c. butter
3 c. cooked chicken, diced
1- 4 oz. can sliced mushrooms
1- 8 oz. pkg. cream cheese
2 c. (8 oz.) shredded American cheese
1 c. evaporated milk
1/3 c. grated parmesan cheese
1/2 c. sliced almonds
Carrots and green onions for garnish, optional

In a medium saucepan, bring broth and 1/3 c. sherry to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed. Preheat oven to 350°F. In a Dutch Oven, saut onion, carrots, and green pepper in butter until soft, about 5 minutes. Add rice, chicken and mushrooms, mixing well. Place cream cheese, American cheese, and milk in a saucepan and melt over medium heat, stirring until smooth. Add to Dutch oven with remaining sherry, mixing thoroughly. Pour into a buttered 13 x 9 x 2 in. casserole dish. Top with Parmesan cheese and almonds. Cover and bake 35 minutes; uncover and bake 15 minutes longer or bubbly. If desired, garnish with carrots and green onions.

Casserole may be refrigerated over night before baking. If refrigerated, increase baking time to 45 minutes covered and 15 minutes uncovered.