Ingredients:
- 2 cans cream of mushroom soup
- 3 cups water
- 3 cups converted long-grain white rice (uncooked)
- 1 cup thinly sliced celery
- 2 to 3 cups cubed cooked turkey
- 2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
- 1 teaspoon poultry seasoning
- 1 tablespoon dried minced onion
Preparation:
Combine soup and water in slow cooker. Add remaining ingredients and mix well. Cover and cook 6 to 7 hours on low or about 3 to 3 1/2 hours on high, until rice is tender but not mushy.Serves 4 to 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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