2 c. chicken broth
2/3 c. sherry, divided
1 (6 oz.) pkg. long grain and wild rice
1 sm. onion, chopped
2 sm. carrots, grated
1 sm. green pepper, chopped
1/4 c. butter
3 c. diced cooked chicken
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 onion for garnish (optional)

In a medium saucepan, bring broth and 1/3 cup sherry to a boil. Add contents of rice package, cover, and simmer over low heat 25-30 minutes or until all liquid is absorbed. Preheat oven to 350 degrees.

In a Dutch oven, saute onion, carrots and green pepper 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 inch casserole dish. Top with Parmesan cheese and almonds. Cover and bake 35 minutes; uncover and bake 15 minutes longer or until bubbly. If desired, garnish with carrots and green onions.