This is an easy crock pot recipe that my family has made for the past twenty years or so. It started with my mother making this after each Thanksgiving.

This will require the following:
2 cans of cream of mushroom soup or an equivalent of two cups of homemade creamed mushroom soup.
4-6 cups of chicken broth or stock (I used broth made from turkey bones for this one.)
Thinly sliced celery (2-3 ribs)
about 1/2 cup of freshly chopped mushrooms
about 1 to 2 pounds of leftover turkey meat shredded fine.
3-4 cups prepared rice
2-4 cups milk depending on how much broth you prefer(this was made with 2 cups so it is thicker than normal.)
Seasoning (salt, pepper, Mrs dash and Italian seasonings)

In the crock pot combine the 2 cans of cream of mushroom soup with the chicken or turkey broth. Mix in the shredded turkey, celery and mushrooms and stir to combine. Add in the rice to the crock pot. Add in the seasonings and set the crock pot to medium high heat. Allow the liquid to come to a boil. Mix in the milk and reduce the heat to low. Continue to simmer the mixture while stirring for 2-3 hours.

This is best served with some kind of crusty bread. The soup is also very good when reheated, however when reheating you should add about 1/4th of a cup of milk to the mixture to allow the sauce to thin while reheating.