I Haz Crockpot ~ Turkey and Wild Rice Casserole

You may be surprised to find out that I'm a picky eater, especially with the variety of recipes I have posted here. I'm not your traditional picky eater. You know the type. That person won't touch anything green, won't eat a piece of meat that looks like it's part of the original animals, gags at the sight of mushrooms, and who's favorite meal is something super bland like white meat chicken and pasta. I have my foods that I avoid. For example, I don't like cooked red onions and I am vehemently opposed to eating salmon and veal. But otherwise I'm very adventurous. I've tried everything from octopus to goat. My pickiness stems from my tastebuds being super persnickety about whatever touches my palate at any given time. I get bored very quickly and I have to keep my palate and my appetite entertained. So variety for me is key.

I wanted to try something I hadn't made before and something I could make in my crockpot. Lo and beold: Turkey and Wild Rice Casserole.

Ingredients:

4 slices of bacon cut into big pieces
2 pounds of Turkey Tenderloins cut into chunks
3 carrots chopped
1 onion chopped
4 stalks from the heart of the celery chopped
1 6oz package of Near Est Long Grain & Wild Rice Original
(do NOT use flavor packet)
1 10.75 oz can of condensed cream of chicken soup
2-1/2 cups of water
salt and pepper to taste

You'll need a Crockpot and a large skillet for this recipe. It makes 6 servings.

In a large skillet, cook bacon until somewhat crisp.

Cut your turkey tenderloins into chunks. You can do smaller chunks than what is shown above. Season with salt.

Chop your celery hearts, carrots and onions. Set aside.

Once bacon is cooked, add turkey tenderloins and vegetables. Sautee at high heat until the turkey starts to brown.

Add the mixture to your Crockpot. Season with salt and pepper.

Add your can of cream of chicken soup and 2-1/2 cups of water to the crockpot.

Stir in long grain and wild rice (do NOT use the flavor packet) and set Crockpot to 4 hours (or High). 3-1/2 hours in, shred the turkey with two forks then let cook for the last 1/2 hour.

Serve hot or at room temperature. Enjoy!