4 cups cooked and cubed cooked chicken
1 1/2 cups cooked and cubed cooked rice
2 cups cooked water
2 cups cooked Italian-style white rice
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) can mushrooms, drained
2 (15 ounce) cans whole kernel corn, drained
16 ounces sliced mushrooms
1 (2.25 ounce) package cream cheese, softened
1/4 cup shredded mozzarella cheese
1 quart heavy cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cooked rice, water, white rice, mushrooms, corn, mushrooms, whole kernel corn, mushrooms and whole chicken.
In a large bowl, add cooked pasta, sliced mushrooms, cream cheese and shredded mozzarella cheese. Mix together. Transfer mixture to a 9x13 inch casserole dish.
Bake uncovered in the preheated oven for 1 hour or until rare ferns appear and serve hot.