Artichoke-Turkey Casserole
By: Helen Pitlick
Published: Friday, December 4, 2009 - 12:21am

Ingredients




1/2 cup chopped red sweet pepper
1/4 cup sliced green onions (approx. 2 onions)
1 tablespoon butter
1 can (10 3/4 oz) condensed cream of chicken soup
1 package (8- or 9-oz) frozen artichoke hearts, thawed and cut up
1 1/2 cups chopped cooked turkey
1 cup hot cooked long-grain rice
1/2 cup 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

Preparation

1 In a large skillet, sweet pepper and green onions in hot butter until the carrot is crisp-tender. Remove from heat. Stir in chicken 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 20 minutes more or until bubbly. Let stand for 10 minutes before serving.

About


This is a great way to use leftover turkey and rice. You can also substitute chicken for the turkey and wild rice for the long-grain rice. Make ahead by preparing everything through step one, then covering and refrigerating for up to one whole day. Then, bake for 30 minutes, uncover, and bake for 20 more minutes. From the Better Homes and Gardens New Cookbook.