Ingredients
6
tablespoons margarine or butter
6
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups chicken broth
1
cup milk
1
tablespoon margarine or butter
2
cups julienne-cut (2x1/4x1/4-inch) carrots
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, crisply cooked, crumbled
8
oz. (2 cups) shredded mozzarella cheese
1 1/2
cups cooked white rice
1 1/2
cups cooked wild rice
1
to 2 (14-oz.) cans artichoke hearts, drained, quartered
1/4
cup grated Parmesan cheese
1
to 2 teaspoons dried parsley flakes
Preparation
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.
Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add carrots, bell pepper and 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.** Sprinkle with Parmesan cheese and parsley flakes; cover tightly with foil.
Bake at 350°F. for 40 minutes. Uncover; bake an additional 15 to 20 minutes or until casserole is thoroughly heated.
