Chicken Artichoke Casserole

2 carrots sliced, 1 cup chopped broccoli, ½ of a chopped onion, 1 Tbl butter, ½ c milk
¼ c water, 2 ½ c cubed chicken, 2 cans cream of chicken soup, 2 strips bacon (optional),
1 c shredded mozzarella, 1 ½ cups brown rice cooked, 1 ½ cups wild rice cooked,
1 can artichoke hearts quartered (by the canned kind that is packed in water not oil)
¼ c parmesan grated

Cut veggies and sauté in butter until tender, then add chicken, soup, water, milk, and mozzarella cheese and blend well. Layer baking dish with rice, cover with artichokes, then cover with mixture and sprinkle parmesan on top. Makes one 9x13 pan or two smaller pans , then you can freeze one for later.
Bake @ 350 with foil over top for 40 minutes, then uncovered for an extra 15 minutes.