• 8 slices Bacon, cut into ½ inch pieces
• 1 pound cooked cut up Turkey, white and dark meat
• 1 medium onion, chopped (½ cup)
• 2 medium stalk of Celery, sliced (½ cup)
• 2 medium Carrots, sliced (½ cup)
• 1 can (10¾ ounces) condensed Cream of Chicken Soup
• 1 can (14½ ounces) Chicken Broth
• 8 ounces of Sour Cream
• ½ teaspoon Dried Marjoram Leaves
• ¼ teaspoon Pepper
• 1½ cups Calico Blend, cooked with Chicken Seasoning
• 1½ cups Banquet Blend, cooked with Chicken Seasoning

Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion, celery and carrot. Cook 4 minutes, stirring occasionally; drain. Beat can of broth, can of cream of chicken soup and sour cream in large baking dish, using wire whisk, until smooth. Stir in marjoram and pepper. Stir in bacon vegetable mixture. Stir in turkey and wild rices.