Herbed Turkey & Wild Rice Casserole
Source of Recipe
by Laurel, from Betty Crocker's Slow Cooker Cookbook
Recipe Introduction
A friend at work made this and it was really good. She used chicken instead of turkey and threw in a couple of cans of button mushrooms and a dash or two of soy sauce for added flavor. We both agreed the bacon sort of "disappears" so you could add more.
List of Ingredients
6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
2 cans (14-1/2 ounces each) ready-to-serve chicken broth
1 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 drainedRecipe
Cook bacon in 10-inch skillet 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.
Beat 1 can of the broth and the soup in 3-1/2 to 6-quart slow cooker, using wire whisk, until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
Cover and cook on high heat setting 30 minutes.
Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.
(6 servings)
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