Slow-Cooker Turkey-Wild Rice Casserole

  • Prep Time 25 min
  • Total Time 6 hr 25 min
  • Servings 5

Ingredients

Ingredients

4
slices bacon, cut into 1/2-inch pieces
1
lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces
1
cup coarsely chopped carrots
1
medium onion, coarsely chopped (1/2 cup)
1/2
cup sliced celery
1
cup uncooked wild rice
1
can (10 3/4 oz) condensed cream of chicken soup
2 1/2
cups water
2
tablespoons soy sauce
1/4
to 1/2 teaspoon dried marjoram leaves
1/8
teaspoon pepper

Directions

Directions

  • 1 In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
  • 2 Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
  • 3 Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

Notes










Tips

Expert Tips

Boneless, skinless chicken thighs can be used in place of the turkey tenderloins.

Brush refrigerated crescent dinner roll triangles with melted butter, sprinkle with grated Parmesan cheese, roll up and bake as directed for a tasty serve-with.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
370
Calories from Fat
90
% Daily Value
Total Fat
11g
16%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
1020mg
42%
Total Carbohydrate
38g
13%
Dietary Fiber
4g
15%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.