2 tablespoons butter
1 medium red bell pepper, chopped
8 oz. sliced mushrooms
1/2 cup sliced green onions
3 tablespoons all-purpose flour
1 1/2 cups lower-sodium chicken or turkey broth
1 1/2 cups half-and-half or milk
3/4 teaspoon salt
3 cups shredded cooked turkey or chicken
1 1/2 cups cooked wild Rice
1 1/2 cups cooked orzo (rice-shaped pasta)
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Melt butter in large skillet over medium heat. Cook bell pepper, mushrooms and green onions 5 minutes or until mushrooms are lightly browned and onions and pepper are soft, stirring occasionally.
2. Sprinkle flour over vegetables; stir to blend. Stir in broth, half-and-half and salt. Bring just to a simmer, stirring until mixture thickens. Remove from heat.
3. Heat oven to 350°F. Stir turkey, wild rice and orzo into vegetable mixture. Spoon into 11x7-inch (2-quart) glass or ceramic casserole sprayed with cooking spray; sprinkle with cheese and parsley. (Casserole can be made to this point 8 hours ahead. Cover and refrigerate.) Bake 30 to 35 minutes or until bubbly and hot.
6 (1 1/3-cup) servings
PER SERVING: 430 calories, 19.5 g total fat (11 g saturated fat), 35 g protein, 29 g carbohydrate, 110 mg cholesterol, 1030 mg sodium, 2.5 g fiber