Slow Cooker Turkey & Wild Rice Casserole Recipe

INGREDIENTS

6 oz

fresh sliced mushrooms

1 can

(10-3/4 ounces) fat-free cream of mushroom soup

1 can

sliced water chestnuts, drained

1 cup

wild rice, rinsed and drained

1 cup

brown rice, rinsed and drained

1/2 cup

chopped onion

1 tsp

garlic powder

1/4 tsp

ground black pepper

3 cans

each) reduced-sodium chicken broth

3 cups

shredded turkey breast

1/2 cup

sliced almonds, toasted (optional)