Slow-Cooker Herbed Turkey and Wild Rice Casserole

slices bacon, cut into 1/2-inch pieces

pound turkey breast tenderloins, cut into 3/4-inch pieces

1/2

cup chopped onion

1/2

cup chopped carrot

1/2

cup chopped celery

3 1/2

cups Progresso™ chicken broth (from 32-ounce carton)

can (10 3/4 ounces) condensed cream of chicken soup

1/4

teaspoon dried marjoram leaves

1/8

teaspoon pepper

1 1/4

cups uncooked wild rice, rinsed and drained

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1

In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
2

In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
3

Cover and cook on high heat setting 30 minutes.
4

Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.

Save time and tears! Use prechopped onion found in the freezer case of your supermarket. Thaw before adding.

Nutrition Information

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.