Artichoke Rice Bake

In a large skillet melt butter and saute onions, mushrooms, garlic salt and pepper, about 2 minutes.

Add chicken broth and rice, bring to a boil; reduce heat and simmer covered for 25 minutes.

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 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.