Wednesday, March 4, 2009

Artichoke Turkey Casserole

  • 1/2 cup chopped carrot (1 medium)
  • 1/2 cup chopped red sweet pepper (1 small)
  • 1/4 cup sliced green onion (2)
  • 1 tablespoon butter or margarine
  • 1 10.75-ounce can condensed cream of chicken soup
  • 1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
  • 1-1/2 cups chopped cooked turkey or chicken (see tip)
  • 1 cup cooked long grain rice or wild rice
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 2/3 cup milk
  • 1/2 teaspoon dried thyme, crushed
  • 2 slices bacon, crisp-cooked, drained, and crumbled
  • 3 tablespoons 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° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

From Better Homes and Gardens

Submitted by Shelli

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