'Tis the season...for leftover turkey!
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
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.