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Crockpot Turkey Rotini Casserole Recipe
Crockpot Turkey Rotini Casserole Recipe
Ingredients:
- 1 cup chicken broth
- 1/2 cup water
- 1 small stalk celery
- 1/2 teaspoon dried thymes leaves
- 1 dried bay leaf
- 2 turkey thighs
- 1 envelope (1 1/4 ounce) Alfredo Sauce Mix
- 1 can (10 3/4 ounce) condensed 98% fat free cream of mushroom soup
- 1 package (9 ounce) frozen chopped broccoli thawed and drained
- 8 ounces uncooked rotini pasta
- 1/2 cup grated Parmesan Cheese
Preparation:
Crockpot Turkey Rotini Casserole Recipe
Pour broth and water into 3 1/2 to 4 quart slow cooker.
Add celery, thyme and bay leaf. Top with turkey. Cover and cook on LOW HEAT setting 6-8 hours or until turkey is tender. Remove turkey, celery and bay leaf; discard celery and bay leaf. Increase heat to high setting. Mix sauce(dry) and soup; stir into slow cooker. Stir in broccoli.
Cover and cook about 30 minutes or until thickened. Cook pasta as directed on package. While pasta is cooking, remove turkey meat from bones and cut into pieces; discard bones. Return turkey to slow cooker. Stir in pasta and cheese.
This recipe for Crockpot Turkey Rotini Casserole serves/makes 4.