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Artichoke-Turkey Casserole

Posted by on Oct. 29, 2009 at 5:01 PM
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  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
Directions
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.

by on Oct. 29, 2009 at 5:01 PM
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