Categories: Chicken
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 11 oz can condensed cream of chicken soup
- 1 9 oz package artichoke hearts, cut
- 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
- 1/2 teaspoon dried thyme, crushed
- 2 slices bacon, crisp-cooked, drained, and crumbled
- 3 tablespoons grated Parmesan cheese
Directions
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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 chicken mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
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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.
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ke-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.