Turkey & Artichoke Casserole

Article sponsored by Goodwin’s Market and Mountain Top Producers Realty

Article by Victoria Heerschap

This isn’t your grandmother’s casserole recipe! This turkey artichoke casserole is cheesy, hearty, and packed with flavor. It has a down-home feel with an Italian spin.

Turkey & Artichoke Casserole Recipe

Ingredients:

1 medium carrot – chopped

1 small red bell pepper – chopped

2 green onions – sliced

1 tbsp. butter

1 – 10.75 oz. can cream of chicken soup

1 – 8 oz. jar artichoke hearts – rough chop

1 ½ cups cooked turkey – chopped*

1 cup long-grain white rice – cooked

2/3 cup milk

½ cup shredded mozzarella cheese

½ tsp. dried thyme – crushed

2 slices bacon – crumbled

Parmesan cheese – grated

Directions:

Melt the butter in a large skillet over medium heat, then cook the carrot, bell pepper, and green onion until the carrots are crisp yet tender. Remove from heat.

Stir in the cream of chicken soup, artichoke hearts, cooked turkey, cooked rice, milk, mozzarella cheese, thyme, and bacon. Transfer the casserole mixture to a 2-quart baking dish. Top with a sprinkle of parmesan cheese.

Bake, covered, for 20 minutes, then uncover and bake for 25 minutes more. Rest the casserole for 10 minutes before serving.

*I still have some cooked turkey left over in my deep freeze from the holidays, but don’t fret if you don’t have anything cooked on hand! Simply grab a turkey breast from the market, cut it down into bite-sized pieces and brown in a skillet over medium/high heat for about 7 – 10 minutes until cooked through and golden on the outside. In a pinch, you can absolutely substitute cooked chicken!

 

Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.