Some friends and I have started freezer cooking, and this is one of the dishes we made. If you choose to freeze, you can place in a gallon size freezer bag. Thaw, place in a casserole dish and sprinkle with parmesan cheese. Bake according to instructions.

1/2 c. chopped carrot

1/2 c. chopped red sweet pepper (I used the tri-color frozen pepper strips)

1/4 c. sliced green onions (2)

1 T. butter

1 10.75 oz. can condensed cream of chicken soup (I used low-fat)

1 9 oz. package frozen artichoke hearts, thawed and cut up

1 1/2 c. chopped, cooked chicken

1 c. cooked wild rice or long grain rice

1/2 c. shredded mozzarella cheese

1/2 c. milk

2 T. dry sherry

2 slices bacon, crisp-cooked, drained, and crumbled

3 T. grated parmesan cheese

1. In a large skillet cook carrot, sweet pepper, and green onions in hot butter until crisp-tender. Remove from heat and stir in chicken soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, sherry, and bacon. Transfer to a 2-quart rectangular baking dish. Sprinkle with parmesan cheese.

2. Bake, covered, in a 350 degree oven for 20 min. Uncover and bake 20 min. more or until bubbly. Let stand 10 min. before serving.

Makes 6 servings. 5 points/serving. (My whole family loved this and it is very filling. Big servings, too, which is always good!)

Taken from “Better Homes and Gardens New Cook Book”