cup chopped carrot (1 medium)
cup chopped red sweet pepper (1 small)
cup sliced green onion (2)
tablespoon butter or margarine
10 3/4 ounce can condensed cream of chicken soup
8 ounce package frozen artichoke hearts, thawed and cut up
cups chopped cooked turkey or chicken (see tip)
cup shredded mozzarella cheese (2 ounces)
teaspoon dried thyme, crushed
slices bacon, crisp-cooked, drained, and crumbled
tablespoons grated Parmesan cheese
- 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.
- 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.
Nutrition Facts(Artichoke-Turkey Casserole)
- Per serving:
- 248 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 47 mg chol.,
- 611 mg sodium,
- 18 g carb.,
- 3 g fiber,
- 3 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet