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 and 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.