All-In-One Creamy Chicken Casserole

2-3 cups cooked rice
1 lb. boneless chicken or turkey, preferably breasts, cooked
1 large head broccoli, cut up and briefly steamed
2 cups chopped spinach
1 cup minced wild or tame herbs: basil, parsley, marjoram
2 cups sliced mushrooms
2 cans cream of mushroom soup
1 cup mayonnaise
1 cup yogurt or sour cream
1 cup grated cheddar
1 tbsp lemon juice
1 tsp curry powder
½ cup white wine
2 tbsp Wild’erb Seasoning
Salt and Pepper to taste
½ cup grated parmesan
1 cup bread crumbs
1 more tbsp Wild’erb Seasoning
4 tbsp melted butter

Cut chicken into bite sized pieces and put into a large mixing bowl. Add broccoli, chopped spinach, herbs and mushrooms to bowl and mix gently. In a smaller bowl combine soup, mayo, yogurt, cheddar, lemon juice, curry powder, wine and seasonings. Mix thoroughly, pour over chicken mixture and toss gently to coat. Spread rice evenly in casserole dish. Pour chicken mixture evenlyonto rice. In a small bowl, mix last 4 ingredients and toss till well mixed. Sprinkle evenly over casserole. Bake uncovered 350 degrees for 1 hour until bubbly and golden on top.