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Slow-Cooker Turkey Rotini Casserole
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Prep Time:
10 minutes
Total Time:
8 hours 40 minutes
Indulge in a comforting Italian turkey and rotini pasta casserole for a homely dinner experience.
Ingredients:
  • 1 cup reduced-sodium chicken broth
  • 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:
  • Into a 3 1/2 to 4-quart slow cooker, delicately pour in the broth and water. Follow by adding in the celery, thyme, and bay leaf, and finish by elegantly placing the turkey on top.
  • Slow cook on low heat for 6 to 8 hours until the turkey is tender. Remove turkey, celery, and bay leaf; discard the celery and bay leaf.
  • Turn up the heat to high. Combine the dry sauce mix and soup, then mix into the slow cooker. Add the broccoli and stir. Cover and cook for about 30 minutes or until the mixture thickens.
  • Cook the pasta according to the package instructions. Meanwhile, shred the turkey meat, discarding the bones, and cut it into pieces.
  • Add the turkey back into the slow cooker, then gently mix in the pasta and cheese until well combined.

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