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Slow Cooker Turkey and Wild Rice Casserole
Ingredients
  • 6 ounces fresh sliced mushrooms
  • 1 can (10-¾ 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
  • ½ cup chopped onion
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 3 cans (14 ounces each) reduced-sodium chicken broth
  • 3 cups shredded turkey breast
  • ½ cup sliced almonds, toasted (optional)
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