Turkey Rotini Casserole

 

1

cup reduced-sodium chicken broth

1/2

cup water

1

small stalk celery

1/2

teaspoon dried thyme leaves

1

dried bay leaf

2

turkey thighs (about 1 1/2 pounds)

1

envelope (1 1/4 ounces) Alfredo sauce mix

1

can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup

1

package (9 ounces) frozen chopped broccoli, thawed and drained

8

ounces uncooked rotini pasta

1/2

cup grated Parmesan cheese

• 1 Pour broth and water into 3 1/2- to 4-quart slow cooker. Add celery, thyme and bay leaf. Top with turkey.
• 2 Cover and cook on low heat setting 6 to 8 hours or until turkey is tender. Remove turkey, celery and bay leaf; discard celery and bay leaf.
• 3 Increase heat to high setting. Mix sauce mix (dry) and soup; stir into slow cooker. Stir in broccoli. Cover and cook about 30 minutes or until thickened.
• 4 Cook pasta as directed on package. While pasta is cooking, remove turkey meat from bones and cut into pieces; discard bones.
• 5 Return turkey to slow cooker. Stir in pasta and cheese.