GARDEN CHICKEN CASSEROLE

2 Cups Chicken Broth
1 Pack(6oz.) Long Grain and WIld Rice MIx
1 Small Onion, chopped
2 Small Carrots, grated
1 Small Green Pepper, chopped
1/4 Cup Butter or Marg.
3 Cups Diced Cooked Chicken
1 Can(4oz.) Sliced Mushrooms
1 Pack(8oz.) Cream Cheese
2 Cups(8oz.) Shredded American Cheese
1 Cup Evaporated Milk
1/3 Cup Grated Parmesan Cheese
1/2 Cup Sliced Almonds

In a medium saucepan, bring broth 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. In a saucepan, saute onion, carrots and green pepper in butter until soft about 5 minutes. Add rice, chicken and mushrooms, mix well. Place cream cheese, american cheese and milk in a saucepan and melt over medium heat, stirring until smooth. Add to the other saucepan, mixing thoroughly. Pour into a butter 13 x 9 caserole dish. Top with parmesan cheese and almonds. Cover and bake 35 minutes, uncovered and bake 15 minutes longer or until bubbly. Casserole may be ref. overnight before baking. If ref. increase baking time to 45 minutes covered and 15 minutes uncovered.