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Artichoke-Turkey Casserole
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Artichoke-Turkey Casserole
Makes: 6 servings
Serving size: 3/4cup
Prep: 20 mins Bake: 350°F 40 mins Stand: 10 mins
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  • user reviews (8)
Artichoke-Turkey Casserole
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
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 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
  • Make Ahead Tip 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.
  • Tip Low-Fat Menu
Nutrition Facts (Artichoke-Turkey Casserole)
  • Servings Per Recipe 6,
  • Calories 248,
  • Protein (gm) 18,
  • Carbohydrate (gm) 18,
  • Fat, total (gm) 11,
  • Cholesterol (mg) 47,
  • Saturated fat (gm) 5,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 3,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 3644,
  • Vitamin 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 (DV %) 182,
  • Iron (DV %) 2,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (8)
4214958578
jbbreidenbach wrote:

This is one of my favorite casserole recipes. I use boneless chicken breasts left over when I make soup and I use brown rice and sweet onions. Delicious!

1/23/2012 08:19:27 PM Report Abuse
feetsky1 wrote:

Based on other reviews, I used regular onions and marinated artichoke hearts. Also made it with chopped broccoli (might also try peas) and liked it. My thyme is a bit old, so next time I think I'll double the amount.

11/7/2011 07:13:39 PM Report Abuse
lbudzynski21 wrote:

I used marinated artichokes as well and for all you healthy folks, PACIFIC ORGANIC CONDENSED SOUP. It has none of the allergens and toxins in it. We have to be gluten free and buy this soup by the case from Amazon. I have cream of chicken and cream of mushroom, both condensed.

10/3/2011 03:19:26 PM Report Abuse
silvershoes100 wrote:

Didn't have frozen artichokes so used marinated (drained well) and my family loved it!

1/25/2010 02:19:21 PM Report Abuse
jeannezidlicky wrote:

I just love the recipes that have the canned soups, jarred sauces and powdered soup mixes. I just do not have te time to prepare from scratch. Please do not replace but maybe start a new section for those that have reactions/allergies to MSG/hydrolyzed protein/autolyzed yeast.

1/18/2010 08:28:09 AM Report Abuse
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