Serving Suggestions & Notes: You can add cooked shrimp, chicken or Italian sausage just before putting into the oven. You may want to add an additional 1/4 cup of chicken broth and cook about 15 to 20 minutes to heat meat through.

2	tbls.	butter
8	oz.	mushrooms, sliced
1	small	onion, chopped
1-1/2	tsp.	garlic salt
1/2	tsp.	pepper
2	cups	chicken broth
1	cup	long grain rice
2	medium	tomatoes, chopped
2	(7 oz.) cans	artichoke hearts, drained and chopped
1/2	cup	fresh parmesan, grated

In a large skillet melt butter and saute onions, mushrooms, garlic salt & amp; pepper about 2 minutes. Add chicken borth & rice, bring to a boil; reduce heat and simmer covered for 25 minutes. Combine potato pulp, sour cream, and milk. Mix well. Stir in tomatoes and artichoke hearts. Transfer rice mixture to a greased casserole, sprinkle with parmesan cheese and bake for 5-8 minutes until parmesan is melted. Serving Size : 6