We like artichokes at our house and need more ways to use them besides spinach artichoke dip, and we found this very good!
2 Medium carrots chopped in medium to small pieces
1 Sweet red pepper, chopped in medium to small pieces
1/2 of an onion
2 T butter
2 10oz cans cream of chicken or cream of mushroom soup (I sometimes make my own)
2 10oz cans small artichokes cut up
3 C cooked cubed chicken
2 C Hot cooked rice (I used jasmine, wild rice would be good)
1 C Shredded mozzarella cheese
1 1/3 C Milk
1 t dried thyme (fresh if you've got it is always better!)
4 Slices bacon, cooked crisp and drained
6 T grated Parmesan cheese
In a large skillet cook carrots, pepper and onion in hot butter on medium high stirring frequently until crisp-tender.
Stir in chicken soup, artichoke hearts, chicken, rice mozzarella, milk, thyme and bacon.
Transfer to a 9x13 pan and sprinkle with parmesan.
Bake at 350 degrees covered for 20-30 minutes and bake 20-30 more uncovered. Let stand 10-15 minutes before serving to help it set up.