Artichoke-Turkey Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.5
  • Total Fat: 7.9 g
  • Cholesterol: 37.0 mg
  • Sodium: 1,158.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 17.6 g

View full nutritional breakdown of Artichoke-Turkey Casserole calories by ingredient


Introduction

We got this from the Better Homes and Gardens cookbook, although we substituted turkey bacon and fat-free cheddar instead of mozzerella. Our recipe came out about 30 calories less per serving. We got this from the Better Homes and Gardens cookbook, although we substituted turkey bacon and fat-free cheddar instead of mozzerella. Our recipe came out about 30 calories less per serving.
Number of Servings: 6

Ingredients

    1/2 cup chopped carrot
    1/2 cup chopped red sweet pepper
    1/4 cup sliced green onions
    1 Tbsp margarine
    1-10 3/4 oz can condensed cream of chicken soup
    1 8- or 9- oz package of frozen artichoke heartsthawed and cut up
    1 1/2 cups chopped cooked turkey
    1 cup hot cooked long grain rice or wild rice
    1/2 cup shredded fat-free cheddar cheese (or mozzarella)
    2/3 cup 1% milk
    1/2 teaspoon dried thyme, crushed
    2 slices turkey bacon, crisp-cooked, drained and crumbled
    3 Tablespoons grated Parmesan cheese

Directions

1. In a large skillet cook carrot, sweet pepper, and green onions in hot butter until the carrot is crisp-tender. Remove from heat.

2. Stir in chicken soup, artichoke hearts, turkey, rice, cheddar (or mozzarella) cheese, milk, thyme, and bacon.

3. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

4. Bake, covered, at 350 degrees oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user SYLVERR0TH.