Turkey and Wild Rice Casserole

DH has been working incredibly long hours lately. He gets home from work, logs on and works all night long, only taking a break to eat whatever I place in front of him. So I've been doing almost all of the cooking lately. It's exhausting.

Saturday he had to work all day at the office and I wasn't about to slave over a stove that evening for the 5 minutes of time I'd get with him. So I crocked this instead - huge hit for a long, miserable day.

Turkey and Wild Rice Casserole

6 slices bacon, cut into 1/2" pcs.
1 lb. turkey breast tenderloins, cut into 3/4" pcs.
1 med. onion, chopped (1/2 cup)
1 med. carrot, sliced (1/2 cup)
1 med. stalk celery, sliced (1/2 cup)
2 cans (14 1/2 oz.each) ready-to-serve chicken broth
1 can (10 3/4 oz.) cream of chicken soup
1/4 tsp. dried marjoram leaves
1/8 tsp. pepper
1 box uncooked wild rice mix (keep seasoning packet)

Cook bacon and turkey in 10" skillet over med. heat, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook, 2 min., stirring occasionally; drain. Beat 1 can of the broth and the soup in 3 1/2 qt. slow cooker, using wire whisk, until smooth. Stir in the remaining can of broth, the marjoram and pepper. Stir in turkey mixture, wild rice and seasoning packet. Cover and cook on HIGH 30 min. Reduce heat to LOW. Cook 6-7 hrs. or until rice is tender and liquid is absorbed.