1/2 c. chopped green pepper
1/3 c. chopped green onions
2 tbsp. butter
2 (10 oz.) cans cream of chicken soup
1/2 c. half and half
1/2 c. sherry
4 c. cubed, cooked turkey
2 (14 oz.) can artichoke hearts, drained and quartered
1/2 lb. bacon, crisply cooked, crumbled
2 c. carrots, cut into 1 1/2 inch thin, narrow strips, blanched (4 med.)
12 oz. shredded Mozzarella cheese (3 c.)
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 and half, and sherry; mix well. In large bowl, combine soup mixture, turkey, artichoke, bacon, carrots, and Mozzarella cheese. Spread white and wile 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 15-20 minutes. 10-12 servings.