Artichoke-Turkey Casserole

Got this one off Better Home and Gardens and tweaked it a little to add more flavoring. Enjoy!

Artichoke-Turkey Casserole

Ingredients:

• 1/2 C. chopped carrot 
• 1/2 C. chopped red sweet pepper 
• 1/4 C. sliced green onion 
• 1 Tbls. butter
• 1 - 10 3/4 oz. can condensed cream of chicken soup
• 1/2 - 14 oz. canned artichoke hearts, rinsed, drained and cut up or half 
• 1 1/2 C. chopped cooked chicken (use precooked roasted chicken, reserve 1 Tbls. chicken drippings)
• 1 C. cooked long grain rice or wild rice
• 3/4 C. shredded mozzarella cheese 
• 2/3 C. milk 
• 1/2 tsp. dried thyme, crushed
• 2 slices bacon, crisp-cooked, drained, and crumbled (reserve 1/2 tsp bacon grease)
• 4 Tbls. grated Parmesan cheese

Directions:

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender.
2. Remove from heat. Stir in soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, thyme, bacon, bacon grease and roasted chicken drippings.
3. Transfer chicken mixture to a 2-quart rectangular baking dish.
4. Sprinkle with Parmesan cheese.
5. Bake, covered, in a 350 degrees degree oven for 20 minutes.
6. Uncover and bake about 20 minutes more or until bubbly.
7. Let stand for 10 minutes before serving.