Turkey-Rotini Casserole

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  • 15 min prep time
  • 6 hr 45 min total time
  • 11 ingredients
  • 4 servings

Ingredients

1
cup fat-free chicken broth with 33% less sodium
1/2
cup water
1
small stalk celery
1/2
teaspoon dried thyme leaves
1
bay leaf
2
bone-in turkey thighs (about 1 1/2 lb), skin removed
1
package (1.25 oz) Alfredo sauce mix
1
can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
1
box (9 oz) frozen cut broccoli, thawed, drained
8
oz uncooked rotini pasta (about 2 1/2 cups)
1/2
cup grated Parmesan cheese

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, mix broth and water. Add celery, thyme and bay leaf. Top with turkey thighs.
  2. 2 Cover; cook on Low heat setting 6 to 8 hours.
  3. 3 About 35 minutes before serving, remove turkey, celery and bay leaf from slow cooker; discard celery and bay leaf. Increase heat setting to High. In small bowl, mix sauce mix and soup. Stir into liquid in slow cooker. Stir in broccoli. Cover; cook on High heat setting about 30 minutes or until thickened.
  4. 4 Meanwhile, cook rotini to desired doneness as directed on package. While rotini is cooking, remove turkey meat from bones and cut into pieces; discard bones. Return turkey to slow cooker. Stir in cooked rotini and cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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