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FareShare Gazette -- November 2009 Recipes

FareShare Gazette -- November 2009 Recipes comes together with Carrot, Red Sweet Pepper Chopped, Green Onions, Butter Or Margarine, and Condensed Cream Of Chicken Soup. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1 can
• 1 1/2 cup
• 1 cup
• 2/3 cup
• 1/2 cup
• 3 tbsp

Method (preview)

1. 1

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

2. 2

   Remove from heat.

3. 3

   Stir in cream of chicken soup, artichoke hearts, turkey, rice, milk, mozzarella cheese, bacon and thyme.

4. 4

   Transfer turkey mixture to an ungreased 2-quart rectangular baking dish.

5. 5

   Sprinkle with Parmesan cheese.

6. 6

   Bake, covered, in a 350 F. oven for 20 minutes.

7. 7

   Uncover and bake about 20 minutes more or until bubbly.

8. 8

   Let stand for 10 minutes before serving.

9. 9

   Make-Ahead Directions: prepare as directed except after assembling, cover and refrigerate for up to 24 hours.

10. 10

    Bake, covered, in a 350 F. oven for 30 minutes.

11. 11

    Uncover, and bake 20 minutes more or until bubbly.

12. 12

    To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.

13. 13

    Notes: A poultry-rich bake is a handy way to use leftover chicken or turkey.