Wild Rice and Herbed Turkey and Casserole
Makes 6 servings

Ingredients

• 6 - slices bacon, cut into 1/2-inch pieces
• 1 - pound turkey breast tenderloins, cut into 3/4-inch pieces
• 1/2 - cup onion, chopped 
• 1/2 - cup carrot, chopped 
• 1/2 - cup  celery, chopped
• 2 - cans (4-1/2 ounces each) chicken broth
• 1 - can (10-3/4 ounces) condensed cream of chicken soup
• 1/4 - teaspoon dried marjoram leaves
• 1/8 - teaspoon pepper
• 1-1/4 - cups uncooked wild rice, rinsed and drained

Directions

1. In 10-inch skillet over medium heat, brown bacon until crisp.
2. Stir in turkey. 
3. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown.
4. Stir in onion, carrot and celery. 
5. Cook 2 minutes, stirring occasionally; drain.
6. In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. 
7. Stir in remaining can of broth, the marjoram and pepper.
8. Stir in turkey mixture and wild rice.
9. Cover and cook on HIGH heat setting 30 minutes.
10. Reduce heat to LOW setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.