Turkey-Wild Rice Casserole

 

4

slices bacon, cut into 1/2-inch pieces

1

lb turkey breast tenderloins, cut into 1/2- to 1-inch pieces

2

medium carrots, coarsely chopped (1 cup)

1

medium onion, coarsely chopped (1/2 cup)

1

medium stalk celery, sliced (1/2 cup)

1

cup uncooked wild rice

1

can (10 3/4 oz) condensed cream of chicken soup

2 1/2

cups water

2

tablespoons reduced-sodium soy sauce

1/4

to 1/2 teaspoon dried marjoram leaves

1/8

teaspoon pepper

• 1 In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp. Stir in turkey, carrots, onion and celery. Cook about 2 minutes, stirring frequently, until turkey is brown.
• 2 Spoon turkey mixture into 3- to 4-quart slow cooker. Stir in remaining ingredients.
• 3 Cover; cook on Low heat setting 5 to 6 hours.