Makes 2 (9 x 13) pans
Great recipe for left over wild rice and roast chicken! Penzeys Spices are amazing and "Sunny Paris" does not disappoint in this dish. This recipe makes two 9 x 13 pans. Make one to eat now and freeze the extra one for later use.
1/4 cup sunny Paris, Penzeys Spices
2 cans water packed artichoke hearts
2 cans cream of mushroom soup with roasted garlic
4 cups chicken, roasted and shredded
2 cups shredded Italian cheese blend
1 package baby portabella mushrooms, sliced
1 small yellow onions, minced
3 cups wild rice, cooked and puffed
1 loaf garlic beer bread, baked and crumbled
1/2 cup shredded Italian cheese blend
Directions: Mix the first 8 ingredients in a large mixing bowl, divide evenly between two greased 9 x 13 pans and top with crumbled baked beer bread. Top casserole with 1/4 c. Italian cheese blend on each casserole. Covered with foil bake at 375 for 30 minutes. Remove foil and bake another 5-8 minutes until golden brown on top.
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