Recipe: Chicken, Artichoke, and Rice Casserole (make ahead)

CHICKEN, ARTICHOKE, AND RICE CASSEROLE

FOR THE WHITE SAUCE:*
6 tablespoons margarine or butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 cups chicken broth
1 cup milk
FOR THE CASSEROLE:
1 tablespoon margarine or butter
2 cups julienne-cut carrots (2x1/4x1/4-inch)
1/2 cup chopped green bell pepper
1/3 cup chopped green onions
1/2 cup milk
1/4 cup dry sherry
2 1/2 cups cubed cooked chicken
2 slices bacon, cooked until crisp, and crumbled
8 ounces shredded mozzarella cheese (2 cups)
1 1/2 cups cooked white rice
1 1/2 cups cooked wild rice
2 cans (14 oz each) artichoke hearts, drained, quartered
1/4 cup grated Parmesan cheese
1 to 2 teaspoon dried parsley flakes

TO PREPARE THE WHITE SAUCE:
In medium saucepan, melt 6 tablespoons margarine over medium heat. Stir in flour, salt, and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in chicken broth and 1 cup milk. Cook until mixture boils and thickens, stirring constantly.

TO PREPARE THE CASSEROLE:
Preheat oven to 350 degrees F. Grease 13- by 9-inch (3-quart) baking dish.

In large skillet, melt 1 tablespoon margarine over medium-high heat. Add carrots, bell pepper, and green onions; cook and stir until crisp-tender.

Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon, and mozzarella cheese; blend well. Remove from heat.

Combine white and wild rice; spread evenly over bottom of greased baking dish. Arrange artichokes over rice. Spoon chicken mixture evenly over artichokes. (Recipe can be prepared to this point, covered, and refrigerated up to 24 hours.)

WHEN READY TO COOK:
Sprinkle casserole with Parmesan cheese and parsley flakes; cover tightly with foil.

Bake for 40 minutes (60 minutes if casserole was refrigerated). Uncover; bake an additional 15 to 20 minutes, or until casserole is thoroughly heated.

*Two (10 3/4-ounce) cans condensed cream of chicken soup (undiluted) can be substituted for the White Sauce.

Servings: 12
Source: Pillsbury Best Chicken Cookbook by The Pillsbury Company