Rice & Turkey Casserole Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| 2 turkey tenderloins (about 1 1/2 pounds), cut into 1-inch pieces | ||
| 6 green onions (with tops), sliced | ||
| Sour cream | 1 Cup (16 tbs) | |
| 1/4 cup dry sherry or chicken broth | ||
| 1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary, crushed | ||
| Cooked rice | 2 Cup (16 tbs) | |
| Mushrooms | 8 Ounce, sliced | |
| Artichoke hearts | 1 Can (10oz), drained | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1. Mix turkey and onions in 3-quart casserole. Cover and microwave on high 8 to 10 minutes, stirring after 4 minutes, until turkey is done; drain.
2. Stir in sour cream, sherry and rosemary. Stir in rice, mushrooms and artichoke hearts carefully. Cover tightly and microwave 8 to 14 minutes, stirring every 4 minutes, until hot. Sprinkle with cheese.
2. Stir in sour cream, sherry and rosemary. Stir in rice, mushrooms and artichoke hearts carefully. Cover tightly and microwave 8 to 14 minutes, stirring every 4 minutes, until hot. Sprinkle with cheese.
Chef
