Cook Time: 6 hours
Ingredients:
- 2 cans (10 3/4 ounces each) cream of mushroom soup
- 2 1/2 cups water
- 2 1/2 cups uncooked converted white rice
- 1 cup sliced celery
- 2 cups cubed cooked turkey
- 2 cups frozen peas and carrots
- 1 teaspoon poultry seasoning
- 2 tablespoons minced onion
Preparation:
Pour soup and water into Crock-Pot and mix. Add remaining ingredients and stir. Cook 5 to 7 hours on Low or 2 1/2 to 3 1/2 hours on High. Check from time to time to make sure rice does not get mushy. Serves 8.
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