Slow Cooker Turkey and Wild Rice Casserole

By CarolineNGa

Ingredients

• ◾6 ounces fresh sliced mushrooms
• ◾1 can (10-3/4 ounces) fat free cream of mushroom soup
• ◾1 can (8 ounces) sliced water chestnuts, drained
• ◾1 cup wild rice, rinsed and drained
• ◾1 cup brown rice, rinsed and drained
• ◾1/2 cup chopped onion
• ◾1 teaspoon garlic powder
• ◾1/4 teaspoon ground black pepper
• ◾3 cans (14 ounces each) reduced sodium chicken broth
• ◾3 cups shredded turkey
• ◾1/2 cup sliced almonds, toasted, optional

Preparation

Step 1

1.I used a 4-Quart slow cooker.
2.Place the mushrooms, mushroom soup, water chestnuts, uncooked wild rice, uncooked brown rice, chopped onion, garlic powder and pepper in the slow cooker. Stir to combine and then stir in the chicken broth.
3.Cover and cook on LOW for 5 to 7 hours or on HIGH for 2-1/2 to 3-1/2 hours or until rice is tender. Stir in the shredded cooked turkey. Top each serving with a generous tablespoon of sliced almonds, if desired




Notes -
Nutrition Estimates Per Serving (generous 1 cup): 291 calories, 7 g fat, 39 g carbs, 3 g fiber, 20 g protein, *8 Points Plus