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Slow-Cooker Turkey Rotini Casserole

Slow-Cooker Turkey Rotini Casserole

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By Betty Crocker Kitchens

Updated Mar 16, 2015

Slow-Cooker Turkey Rotini Casserole

Slow-Cooker Turkey Rotini Casserole

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Prep Time 10 min
Total 8 hr 40 min
Servings 4
Ingredients 11

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Ingredients

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

Instructions

Step
1

Pour broth and water into 3 1/2- to 4-quart slow cooker. Add celery, thyme and bay leaf. Top with turkey.
Step
2

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.
Step
3

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.
Step
4

Cook pasta as directed on package. While pasta is cooking, remove turkey meat from bones and cut into pieces; discard bones.
Step
5

Return turkey to slow cooker. Stir in pasta and cheese.

Nutrition

590 Calories

16g Total Fat

58g Protein

57g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 590

Calories from Fat: 145

Total Fat: 16g

Saturated Fat: 6g

Cholesterol: 170mg

Sodium: 1430mg

Total Carbohydrate: 57g

Dietary Fiber: 4g

Protein: 58g

% Daily Value*:

Iron: 34%; 34%

Exchanges:

3 Starch; 2 Vegetable; 6 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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