Turkey (Chicken) Wild Rice Casserole

 When I recently went home to visit my mom, I "stole" many of her cookbooks, with her permission of course.  The first thing I made from those cookbooks was turkey with wild rice casserole.  We used chicken though because it is easier to find!  This recipe was probably more of a comfort food and less of the healthier foods I am going for.

4 slices of bacon, cut into 1/2 inch pieces

1 lb turkey breast tenderloins, cut into 1/2-1 inch pieces

1 cup coarsely chopped carrots

1/2 cup coarsely chopped onion

1/2 cup sliced celery

1 cup uncooked wild rice

1 can (10 3/4 oz) condensed cream of chicken soup

2 1/2 cups water

2 tablespoons soy sauce

1/4 - 1/2 teaspoon dried marjoram leaves

1/8 teaspoon pepper

1. In 10 inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp.  Add turkey, carrots, onion, and celery; cook about 2 minutes, stirring frequently, until turkey is browned.

2. Spray 3 1/2 to 4 quart slow cooker with cooking spray.  Spoon turkey mixture into cooker.  Add remaining ingredients; stir to combine.

3. Cover; cook on low heat setting 5 to 6 hours.

From Pillsbury Pot Pies & Casseroles.