| 6 | slices bacon, cut into 1/2-inch pieces |
| 1 | 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) |
| 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 drained |
Serve with...
Cheese-Garlic Biscuits
Total Time:
15 min
| 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:
330 ( 70); 8g ( 2 1/2g, 0g); 60mg; 1100mg; 36g ( 3g, 3g); 29g 40%; 0%; 2%; 10% 2 ; 0 ; 1 ; 3 2 1/2