Instructions: In a medium saucepan, bring broth and 1/3 cup sherry to a boil. Add contents of rice package: cover and simmer over low heat 25-30 minutes or until liquid is absorbed. Preheat oven to 350 degrees.

In a Dutch oven saute onions, carrots and green bell pepper in butter until soft. Add rice, chicken and mushrooms, mixing well. Place cream cheese, American cheese and milk in saucepan, melt over medium heat, stirring until smooth. Add to Dutch oven with remaining 1/3 cup sherry; mix well. Pour into a buttered 9x13-inch casserole. Top with Parmesan and almonds. Cover and bake 35 minutes; uncover and bake 15 minutes longer.

Makes 8 servings.

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