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  10.75-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.

4. Low-Fat Menu