Garden Chicken Casserole

In a medium saucepan, bring broth and 1/3 c. sherry to a boil. Add contents of rice package, cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed.

Preheat oven to 350 degrees.

In a Dutch Oven, sauté onion, carrots, and green pepper in butter until soft, about 5 minutes.

Add rice, chicken and mushrooms, mixing well.

Place cream cheese, American cheese, and milk in a saucepan and melt over medium heat, stirring until smooth.

Add to Dutch oven with remaining sherry, mixing thoroughly.

Pour into a buttered 13 x 9 x 2 in. casserole dish. Top with Parmesan cheese and almonds.

Cover and bake 35 minutes; uncover and bake 15 minutes longer or bubbly.

If desired, garnish with carrots and green onions.