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Friday, June 13, 2008

Herbed Turkey and Wild Rice Casserole, Low Fat Crock Pot

6 slices bacon, cut into 1/2" pieces
1 pound turkey breast tenderloins, cut into 3/4" 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 teaspoons dried marjoram leaves
1/8 teaspoons pepper
1 1/4 cups uncooked wild rice, rinsed and drained
Cook bacon in 10" skillet over medium heat, 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 quart slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. Cover and cook on high 30 minutes reduce heat to low. Cook 6-7 hrs. Or until rice is tender and liquid is absorbed.

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