This elegant casserole can be prepared ahead and refrigerated until time to bake for serving. 1/3 c. chopped green onions 2 tbsp. butter 2 (10 oz.) cans cream of chicken soup 1/2 c. half & half 1/2 c. sherry 4 c. cubed, cooked turkey 2 (14 oz.) cans artichoke hearts, drained and quartered 1/2 lb. bacon, crisply cooked and crumbled 2 c. (4 med.) carrots, cut into 1 1/2 inch thin, narrow strips, blanched 12 oz. (3 c.) shredded Mozzarella cheese 1 1/2 c. cooked white rice 1 1/2 c. cooked wild rice 1/3 c. grated Parmesan cheese

Heat oven to 350 degrees. Generously grease 13 x 9 inch (3 quart) baking dish. In skillet, saute green pepper and onions in butter until crisp-tender. Add soup, half & half, and sherry; mix well. In large bowl, combine soup mixture, turkey, artichokes, bacon, carrots, and Mozzarella cheese. Spread white and wild rice evenly over bottom of prepared pan. Top rice with turkey mixture; spread evenly. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350 degrees for 40 minutes; uncover. Bake an additional 15 to 20 minutes or until casserole is thoroughly heated. 10 to 12 servings.

Microwave Directions: Generously grease 2 (8 inch) (2 quart) square baking dishes. In small microwave-safe bowl, combine green pepper, onions, and butter. Microwave on high 2 to 3 minutes or until vegetables are crisp- tender. Mix casserole ingredients as directed above. Spread white and wild rice evenly over the bottom of prepared baking dishes. Top with turkey mixture as directed above. Cover with plastic wrap; microwave each casserole separately on high 9 to 11 minutes or until casserole is thoroughly heated. Rotate 1/4 turn once during cooking. Uncover; sprinkle with Parmesan cheese.

To blanch carrots, place in boiling water 2 to 3 minutes. Drain; place in cold water.