This warm and cozy casserole features rice, artichokes, mozzarella cheese, and turkey tossed in a delicious sauce.

• ½ cup chopped carrot (1 medium)
• ½ cup chopped red sweet pepper (1 small)
• ¼ cup sliced green onion (2)
• 1 tablespoon butter or margarine
• 1 10.75-ounce can condensed cream of chicken soup
• 1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
• 1½ cups chopped cooked turkey or chicken
• 1 cup cooked long grain rice or wild rice
• ½ cup shredded mozzarella cheese (2 ounces)
• ⅔ cup milk
• ½ teaspoon dried thyme, crushed
• 2 slices bacon, crisp-cooked, drained, and crumbled
• 3 tablespoons grated Parmesan cheese

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey 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 minutes more or until bubbly. Let stand for 10 minutes before serving.

Makes 6 servings.

Make-ahead directions:Prepare as above through Step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.