Artichoke Turkey Casserole

Great for left-over turkey

INGREDIENTS
1/2 cup chopped carrot
1/2 cup chopped red sweet pepper
1/4 cup sliced green onions
1 tablespoon butter
1 10 3/4 ounce can low fat cream of chicken soup
1 9-ounce package frozen artichoke hearts, thawed and cut up
1 1/2 cups chopped cooked turkey
1 cup cooked wild or long grain rice
1/2 cup shredded mozzarella cheese
1/2 cup skim milk
2 tablespoons dry sherry
3 tablespoons grated Parmesan cheese

DIRECTIONS:
1. In a large skillet, cook carrot, sweet pepper, and green onions in butter until crisp-tender. Remove from heat.
2. Stir in chicken soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, and sherry.
3. Transfer turkey mixture to a 2-quart rectangular baking dish.
4. Sprinkle with Parmesan cheese.
5. Bake covered in 350 degrees for 20 minutes.
6. Bake uncovered for 20 more minutes or until bubbly.
7. Let stand for 10 minutes before serving.

Makes 6 servings.

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