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Slow-Cooker Turkey Rotini Casserole

Betty Crocker Kitchens
Updated Mar 16, 2015
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Come home to an Italian dinner. Enjoy turkey and rotini pasta – a hearty casserole!

Slow-Cooker Turkey Rotini Casserole

  • 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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