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Artichoke-Chicken Casserole
Artichoke-Chicken Casserole

Artichoke-Chicken Casserole

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1/2 cup chopped carrots
1/2 cup chopped red sweet peppers
1/4 cup sliced green onions
1 tablespoon butter
1 can (10 3/4 ounce) condensed cream of chicken soup
1 pkg (8-9 oz.) frozen artichoke hearts, thawed and cut up
1 1/2 cups chopped chicken or turkey
1 cup hot cooked long grain or wild rice
1/2 cup (2 ounces) shredded mozzarella cheese
2/3 cup milk
1/2 teaspoon dried thyme, crushed
2 slices bacon, crisp cooked, drained, and crumbled
3 tablespoons grated parmesan cheese
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Let's Make It
1
In a large skillet cook carrots, sweet pepper, and green onions in hot butter until the carrot is crisp tender. Remove from heat.
2
Stir in chicken soup, artichoke hearts, chicken, rice, mozzarella, milk, thyme, and bacon. Transfer chicken mixture to a 2-qt rectangular baking dish. Sprinkle with parmesan.
3
Bake covered in a 350 degrees F oven for 20 minutes. Uncover and bake about 20 more minutes or until bubbly.
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