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Ingredients
- 2 cans cream of mushroom soup - (10 3/4 oz ea)
- 3 cups water
- 3 cups uncooked converted white rice
- 1 cup thinly-sliced celery
- 1 cup cubed cooked turkey
- 2 cups frozen peas and carrots, or a frozen oriental vegetable mix
- 1 teaspoon poultry seasoning
- 1 tablespoon minced onion
Preparation
Step 1
Pour soup and water into Slow cooker and mix. Add remaining ingredients and stir. Cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH. Add soy sauce if desired.
This recipe yields ?? servings.
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