Slow Cooker Turkey Rotini Casserole Recipes

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SLOW-COOKER TURKEY ROTINI CASSEROLE

Come home to an Italian dinner. Enjoy turkey and rotini pasta - a hearty casserole!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 4

Number Of Ingredients 11



Slow-Cooker Turkey Rotini Casserole image

Steps:

  • 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 to 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 mix (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.

Nutrition Facts : Calories 590, Carbohydrate 57 g, Cholesterol 170 mg, Fiber 4 g, Protein 58 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1430 mg

1 cup reduced-sodium chicken broth
1/2 cup water
1 small stalk celery
1/2 teaspoon dried thyme leaves
1 dried bay leaf
2 turkey thighs (about 1 1/2 pounds)
1 envelope (1 1/4 ounces) Alfredo sauce mix
1 can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup
1 package (9 ounces) frozen chopped broccoli, thawed and drained
8 ounces uncooked rotini pasta
1/2 cup grated Parmesan cheese

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