Artichoke-Turkey Casserole

• 1 Tbsp. butter or margarine
• 1 carrot, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 small green pepper, chopped
• 2 green onions, sliced
• 1-1/2 cups chopped leftover roasted turkey
• 1 jar (14 oz.) artichoke hearts, drained, chopped
• 1 cup long-grain brown rice, uncooked
• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
• 1 cup milk
• 1 cup hot water
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 2 slices cooked OSCAR MAYER Bacon, crumbled
• 1/2 tsp. dried thyme leaves
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Melt butter in large skillet on medium heat.
3. Add carrots, peppers and onions; cook and stir 4 to 5 min.
4. or until carrots are crisp-tender.
5. Remove from heat.
6. Stir in all remaining ingredients except Parmesan.
7. Spoon into 2-qt.
8. casserole sprayed with cooking spray; sprinkle with Parmesan.
9. Cover.
10. Bake 40 min.
11. or until rice is tender and casserole is heated through, uncovering after 20 min.

butter, carrot, green pepper, green onions, turkey, hearts, longgrain brown rice, condensed cream, milk, water, milk, bacon, thyme, parmesan cheese

Taken from www.kraftrecipes.com/recipes/artichoke-turkey-casserole-184657.aspx (may not work)