Turkey And Artichoke Casserole - cooking recipe

Ingredients

1/2 c. chopped green pepper
1/3 c. chopped green onions
2 Tbsp. margarine or butter
2 (10 oz.) cans cream of chicken soup
1/2 c. half and half
1/2 c. sherry
4 c. cubed, cooked turkey
2 (14 oz.) cans artichoke hearts, drained and quartered
1/2 lb. bacon, crisply cooked and crumbled
2 c. (4 medium) carrots, cut into 1 1/2-inch thin, narrow strips and blanched
12 oz. (3 c.) shredded Mozzarella cheese
1 1/2 c. cooked white rice
1 1/2 c. cooked wild rice
1/3 c. grated Parmesan cheese

Preparation

Heat oven to 350\u00b0.
Generously grease a 13 x 9-inch baking dish.
In skillet, saute green pepper and onions in margarine until crisp-tender.
Add soup, half and half and sherry; mix well.
In a large bowl, combine soup mixture, turkey, artichokes, bacon, carrots and Mozzarella cheese.
Spread white and wild rice evenly over bottom of prepared pan.
Top rice with turkey mixture; spread evenly.
Sprinkle with Parmesan cheese; cover with foil.
Bake at 350\u00b0 for 40 minutes; uncover.
Bake an additional 15 to 20 minutes or until casserole is thoroughly heated.
Makes 10 to 12 servings.