Recipe and Photo by: Better Homes and Gardens
Turkey, artichokes and veggies make this casserole super-flavorful, but bacon and Parmesan really push this dish over the edge.
chopped carrot (1 medium)
chopped red sweet pepper (1 small)
sliced green onion (2)
tablespoon butter or margarine
10.75-ounce can condensed cream of chicken soup
8- to 9-ounce package frozen artichoke hearts, thawed and cut up
chopped cooked turkey or chicken (see tip)
cooked long grain rice or wild rice
shredded mozzarella cheese (2 ounces)
teaspoon dried thyme, crushed
bacon, crisp-cooked, drained, and crumbled
grated Parmesan cheese
1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
2. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.
4. Low-Fat Menu
nutritional info per serving
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