Herbed Turkey and Wild Rice Casserole

[JJ Judkins]

Herbed Turkey and Wild Rice Casserole
Recipe By: Betty Crocker
Serving Size: 6

6 slices bacon -- cut into 1/2" pieces
1 pound turkey tenderloin -- cut into 1/4" pieces
1/2 cup chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
29 ounces chicken broth
10 1/4 ounces condensed cream of chicken soup
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice -- uncooked

Cook bacon in 10" skillet over medium heat until
crisp. Remove bacon from skillet; set aside. Drain
fat, reserving 1 tablespoon in skillet. Add turkey;
cook and stir 3-5 minutes or until brown.

Add onion, carrot, and celery; cook and stir 2
minutes. Mix 1 can of the broth and soup with wire
whisk until smooth in 4-5 quart crockpot or slow
cooker.

Stir in remaining broth, marjoram, and pepper. Stir in
turkey mixture, bacon and wild rice. Cover and cook on
high heat setting 30 minutes. Reduce heat to low
setting.

Cook 6-7 hours or until rice is tender and liquid is
absorbed.

Source:"Betty Crocker Soup & Crock-Pot Meals January"

Per Serving: 233 Calories; 12g Fat (47.9% calories
from fat); 23g Protein; 7g Carbohydrate; 1g Dietary
Fiber; 58mg Cholesterol; 975mg Sodium. Exchanges: 0
Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fat.