Ingredients
10 thick slices bacon1 2/3 cups uncooked wild rice5 cups water1 cup butter1 small onion, chopped10 fresh mushrooms, sliced2 (10.75 ounce) cans condensed cream of chicken soup1/2 cup heavy cream1/2 cup sherry1 teaspoon salt3 cups cooked, cubed chicken breast meat2 (14 ounce) cans artichoke hearts, drained2 cups julienned carrots3 cups shredded mozzarella cheese1/4 cup grated Parmesan cheese
Directions
Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
Place bacon in a large, deep skillet. Cook over medium-high heat
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