This is a good company pleaser as it makes many servings.
Ingredients –
– 1/2 c. chopped green pepper
– 1/3 c. chopped green onions
– 2 T. margarine
– 2 10-ounce cans cream of chicken soup
– 1/2 cup milk
– 1/2 cup sherry
– 4 c. cubed, cooked turkey (or chicken)
– 2 14-ounce cans artichoke hearts, drained, quartered
– 1/2 lb. bacon, crisply cooked, crumbled
– 2 cups (4 Medium) carrots cut into
– 1 1/2 inch thin, narrow strips, blanched
– 12 oz. (3 c.) shredded mozzarella cheese
– 1 1/2 c. cooked wild rice
– 1 1/2 c. cooked white rice
– 1/3 c. Parmesan cheese
Heat oven to 350 F. Generously grease 13×9 inch (3 qt.) baking dish. In skillet saute green pepper and onions in margarine until crisp-tender. Add soup, milk and sherry; mix well. In large bowl, combine soup mixture, turkey, artichokes, bacon, carrots and mozzarella cheese. Spread rice evenly over bottom of prepared pan. Top rice with turkey mixture; spread evenly. Sprinkle with Parmesan cheese, cover with foil. Bake at 350 F. for 40 min.; uncover. Bake an additional 15-20 minutes or until casserole is thoroughly heated. 10 to 12 servings.
