Turkey And Artichoke Casserole Recipe

Name: Turkey And Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350u00b0.
2
Generously grease a 13 x 9-inch baking dish.
3
In skillet, saute green pepper and onions in margarine until crisp-tender.
4
Add soup, half and half and sherry; mix well.
5
In a large bowl, combine soup mixture, turkey, artichokes, bacon, carrots and Mozzarella cheese.
6
Spread white and wild rice evenly over bottom of prepared pan.
7
Top rice with turkey mixture; spread evenly.
8
Sprinkle with Parmesan cheese; cover with foil.
9
Bake at 350u00b0 for 40 minutes; uncover.
10
Bake an additional 15 to 20 minutes or until casserole is thoroughly heated.

1971

kcal

Calories

Fat

164

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Turkey And Artichoke Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey And Artichoke Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions