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Sunday, December 12, 2010

Artichoke Turkey Casserole


This was a recipe I had found online to use my turkey leftovers in.  It turned out to be pretty good and could easily be done with chicken, chicken may be better than the turkey.  I would add a lot more artichoke hearts, but that is a personal preference.  I would also suggest about 1/2 cup of mushrooms if you like them. 

Another great thing about this dinner is that you can made it ahead, put it in the fridge and bake within 24 hours.

Ingredients:
1/2 cup chopped carrot
1/2 cup chopped red sweet pepper
1/4 cup sliced green onion
1 tablespoon butter or margarine
1 can condensed cream of chicken soup
1 can artichoke hearts
1-1/2 cups chopped cooked turkey or chicken
1 cup cooked long grain rice or wild rice
1/2 cup shredded mozzarella cheese
2/3 cup milk
2 slices bacon, crisp-cooked, drained, and crumbled
3 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 9 x 13" baking dish. Sprinkle with Parmesan cheese.

Bake, covered, in a 350° degree oven for around 45 minutes, until the side are bubbling.  Let sit for a couple minutes before serving.



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