Chicken and Artichoke Buffet
Source of Recipe
Amy's Recipe Box
List of Ingredients
3 whole chicken breasts (cooked, boned and skinned)
2 c. carrots cut in julienne strips
4 T. butter, divided
4 c. cooked wild rice (2 c. dry)
10 medium sized mushrooms, sliced
10 scallions, chopped
2 c. Cream of Chicken soup
1/2 c. half and half
1/2 c. sherry
2 14 oz. cans artichoke hearts, drained and quartered
10 slices thick bacon fried and crumbled
1 c. shredded mozzarella cheese
3 c. grated parmesan cheese for toppingRecipe
Blanch carrots for 5 minutes and drain. Grease 9x13 inch pan with 2 T. butter and spread cooked rice in bottom. Saute mushrooms and scallions in remaining butter. Add soup, half and half and sherry. Mix well. In a large bowl combine mushroom mixture, chicken, artichokes, bacon, carrots, cheese. Mix well. Spread over rice, sprinkle with parmesan. Bake at 350 degrees for 30 minutes covered. Uncover and bake another 15 minutes.
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