3 whole boneless, skinned chicken breasts, split and cooked (4 c. meat)
2 c. carrots, cut in 1 inch julienne strips
4 tbsp. butter, divided
4 c. cooked wild rice (about 2 c. dry)
10 med. mushrooms, sliced
10 scallions, chopped
2 cans cream of chicken soup
1/2 c. heavy cream
1/2 c. sherry
1 tsp. salt
2 (14 oz.) cans artichoke hearts, drained and quartered
10 slices thick bacon, fried and crumbled
3 c. grated Mozzarella cheese
Parmesan cheese (for top)

Cut split chicken breasts in half. Blanch carrots for 5 minutes. Rinse with cold water and drain well. Grease 9 x 13 inch casserole with 2 tablespoons butter and spread cooked rice over bottom. Saute mushrooms and scallions in remaining butter. Add soup, heavy cream, sherry, and salt. Mix well. In large bowl, combine the mushroom mixture, chicken, artichokes, bacon, blanched carrots, and Mozzarella; mix well. Spread over rice and sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes (covered for the first 30 minutes, uncovered for the last 15). 8 to 10 servings.