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.
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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