Artichoke-Turkey Casserole
By ccavins
You can use a reduced-fat and reduced-sodium
condensed soup in this colorful, company-special casserole no one will know the difference.
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Ingredients
- 1/2 cup chopped carrot
- 1/2 cup chopped red sweet pepper
- 1/4 cup sliced green onions (2)
- 1 tablespoon margarine or butter
- 110 3/4-ounce can condensed cream of chicken soup
- 1 9-ounce package frozen artichoke hearts, thawed and cut up
- 1 1/2 cups chopped cooked turkey or chicken
- 1 cup cooked wild rice and/or long grain rice
- 1/2 cup shredded mozzarella cheese
- ½ cup milk
- 2 tablespoons dry sherry or milk
- 2 slices bacon, crisp-cooked, drained, and crumbled
- 3 tablespoons grated Parmesan cheese
Details
Servings 6
Preparation
Step 1
1. In a large skillet cook carrot, sweet pepper, and green onions in hot margarine or butter till crisp-tender. Remove from heat and stir in chicken soup, artichoke hearts, turkey or chicken, rice, mozzarella cheese, milk, sherry, 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 till bubbly. Let stand 10 minutes before serving.
Make-ahead directions: Prepare as above,
except after assembling, cover and refrigerate for up to 24 hours. Bake, covered, in a 3500 oven for 30 minutes. Uncover and bake about 20 minutes more or till bubbly.
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