Artichoke Shrimp Bake

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1 pound(s) cooked medium shrimp, peeled and deveined

1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and quartered

2/3 cup(s) frozen pearl onions, thawed

2 cup(s) sliced fresh mushrooms

1 small sweet red pepper, chopped

2 tablespoon(s) butter

1 10 3/4-ounce can(s) • condensed cream of shrimp soup, undiluted

1/2 cup(s) sour cream

1/4 cup(s) sherry or chicken broth

2 teaspoon(s) Worchestershire sauce

1 teaspoon(s) grated lemon peel

1/8 teaspoon(s) white pepper

1/2 cup(s) soft bread crumbs

1/3 cup(s) grated Parmesan cheese

1 tablespoon(s) minced fresh parsley

1 tablespoon(s) butter, melted

Hot cooked rice, optional

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