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
Instructions
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.
