- Cusseta, GA, United States
- I'm an army wife, working mom of 2 kids.! My husband Tim is a Soldier on Fort Benning. I work for MWR for the Community Recreation Division as an admin assistant...I absolutely LOVE my job I couldn't have found anything better! My daughter, Kennedie, was born in January of 04 and our son, Cale, was born June of 09 - that's right they are 5 and a half years apart! Kennedie is VERY involved in dancing, she is in her 9th season (2017-2018) of being a competitive dancer. It's exhausting but we LOVE it. Cale is starting to REALLY get into sports. He is on a year round wrestling team, and he plays baseball in the spring! This blog started out as a recipe sharing venture but now it's going to turn into a more "granola" way to live. Cheap recipes more homemade recipes and repurposing things. I'm a crafter at heart so i'm going to throw some of that in their too! On Valentines Day of 2017 we bought our first Travel Trailer. I'll be documenting our travels also on this blog!
Monday, December 7, 2009
Chicken/Turkey Cheesy artichoke casserole
1/2 cup carrot
1/2 cup red sweet pepper
1/4 cup sliced green onion (i used regular onion)
1 tbl butter
1 can condensed cream of chicken soup
half can of artichoke hearts (diced)
1 1/2 cup chopped cooked chicken or turkey (i have used ground turkey as well)
1 cup cooked rice
1/2 cup shredded mozzarella cheese
2/3 cup milk
1/2 tsp dried thyme
2 slices bacon, crisp cooked and crumbled (we used turkey bacon)
3 tbl grated parmesan
1. in a large skillet cook carrot, pepper, and onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke, turkey/chicken, rice, mozzarella cheese, milk, thyme, and bacon. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with parmesan cheese.
2. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 20 more minutes until bubbly. Let stand 10 minutes before serving. (i like to cook the bread item in the mean time!) Makes 6 servings.