Southern Turkey and Lentil Casserole

 

4

slices bacon, cut into 1/2-inch pieces

2

medium carrots, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

1

cup dried lentils (8 oz), sorted, rinsed

1

can (15 oz) black-eyed peas, drained, rinsed

1

can (14.5 oz) Italian-style stewed tomatoes, undrained

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1 1/2

cups 1/2-inch cubes cooked turkey or chicken

2

tablespoons chili sauce

Chopped fresh parsley, if desired

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
• 3 Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
• 4 Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.