Turkey Artichoke Casserole

By amt2mf

cal. (kcal) 248, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 5, Monosaturated fat (g) 4, carb. (g) 18, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (IU) 3644, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 611, Potassium (mg) 280, calcium (mg) 182, iron (mg) 2, Vegetables () 1, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 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 3/4 ounce can condensed cream of chicken soup
• 1 , 8 - 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

Preparation

Step 1

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 degrees 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.
from the test kitchen
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degrees oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.
Low-Fat Menu