Artichoke-Turkey Casserole

• 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 Rite Aid 2 For $7.00 thru 02/06
• 3 tablespoons grated Parmesan cheese

1. 1.
2. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender.
3. Remove from heat.
4. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon.
5. Transfer turkey mixture to a 2-quart rectangular baking dish.
6. Sprinkle with Parmesan cheese.
7. 2.
8. Bake, covered, in a 350 degree oven for 20 minutes.
9. Uncover and bake about 20 minutes more or until bubbly.
10. Let stand for 10 minutes before serving.
11. Makes 6 servings.
12. 3.
13. Make-ahead directions:Prepare as above through step 1.
14. Cover and chill for up to 24 hours.
15. Bake, covered, in a 350 degree oven for 30 minutes.
16. Uncover and bake about 20 minutes more or until bubbly.
17. 4.
18. Low-Fat Menu

carrot, red sweet pepper, green onion, butter, condensed cream, turkey, rice, mozzarella cheese, milk, thyme, bacon, parmesan cheese

Taken from www.kraftrecipes.com/recipes/artichoke-turkey-casserole-146150.aspx (may not work)