Rice & Turkey Casserole
|Turkey tenderloins||1 1⁄2 Pound, cut into 1 inch pieces|
|Green onions with tops||6 , sliced|
|Sour cream||1 Cup (16 tbs)|
|Chicken broth/Dry sherry||1⁄4 Cup (4 tbs)|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary, crushed||1 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
|Fresh mushrooms||8 Ounce, sliced (3 Cup)|
|Artichoke hearts||14 Ounce, drained and cut into fourths (1 Can)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.