Prep 10 mins
Cook 6 hrs
A true comfort food from your crock pot. Only 6 WW points.
Make and share this Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole recipe from Food.com.
- 6 slices bacon, cut into 1/2 inch pieces
- 1 lb turkey breast tenderloin, cut into 3/4 inch pieces
- 1⁄2 chopped onion
- 1⁄2 cup sliced carrot
- 1⁄2 cup sliced celery
- 2 (14 1/2 ounce) cans chicken broth
- 10 3⁄4 ounces condensed cream of chicken soup
- 1⁄4 teaspoon dried marjoram
- 1⁄8 teaspoon pepper
- 1 1⁄4 cups uncooked wild rice, rinsed and drained
- Cook bacon in 10 inch skillet over medium heat.
- Once bacon is browned, add onion, carrot and celery.
- Cook an additional minutes; drain off excess fat.
- In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
- Once blended, add additional can of chicken broth and spices.
- Pour sauce into crock pot.
- Add rice and turkey; blend well.
- Cook on High for 30 minutes and then reduce heat to Low.
- Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.
This was a lovely dish. I used turkey bacon, and Minnesota wild rice. I was skeptical for lack of more seasonings, but the dish was flavorful and delicious. I used Healthy Substitute for Cream of Chicken Soup for the cream of chicken soup. I found that I had to add more broth during cooking because it was getting to dry. We had this with grilled cheese sandwiches and green vegetables on the side.
This was very good and easy to put together, although more salty than I would have liked. I used low sodium chicken broth and low fat cream of chicken soup and followed the recipe exactly. The rice was nice and fluffy---beautiful hand harvested Minnesota wild rice. Next time I will not cut the veggies so small and add larger quantities. My DH really enjoyed this and is looking forward to "planned overs" later this week. Thank Audrey! MMO