Crockpot Chicken Wild Rice Soup
3/4 cup wild rice, brown blend (Lundberg Farms)
1 lb chicken breast (cut in half)
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
1 or 2 bay leaves
2 T butter
6 cups chicken broth
Put all ingredients into crockpot. Cook on low for 4 hours. Take out chicken and shred. If rice is not done, keep chicken out until about to serve, then add back shredded chicken for 5 minutes to heat up.

Leftover Turkey Tetrazzini
1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
1 cup peas
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup whole milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded parmesan cheese
Minced fresh parsley
Cook spaghetti according to the directions on the package. Drain and place in a greased baking dish. Top with turkey; set aside. In a large skillet, saute the mushrooms, peas, and onion in butter until tender. Whisk in the soup, milk, poultry seasoning, and mustard until mixed. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey. Sprinkle with mozzarella and Parmesan cheeses (your dish will be full). Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Sprinkle with parsley and enjoy!