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Herbed Turkey and Wild Rice Casserole


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  • 4 slices bacon, cut into 1/2-inch pieces
  • 3/4 lb turkey breast tenderloins, cut into 3/4-inch pieces
  • 1 cup chopped celery
  • 2/3 cup chopped carrot
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (14 oz) reduced-sodium chicken broth
  • 1/2 cup water
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon pepper
  • 1 cup uncooked wild rice, rinsed, drained
  • 1 can (10 3/4 oz) condensed 99% fat-free cream of chicken soup with 30% less sodium


Servings 4
Preparation time 20mins
Cooking time 24mins
Adapted from


Step 1

1. In 12-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 celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.

2. In 3- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except soup.

3. Cover; cook on Low heat setting 3 to 4 hours or until rice is tender and liquid is absorbed.

4. Stir in soup. Increase heat setting to High. Cover; cook 15 minutes longer or until mixture is hot.


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