Creamy Skillet Turkey
The cream of mushroom soup works well with the turkey in this dish and can be used as a light lunch or dinner.
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
turkey
chicken, or ham, cooked, cubed |
*
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| 1 | can |
green beans
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
turkey
chicken, or ham, cooked, cubed |
*
|
| 2.5 | ml |
thyme
|
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 1 | can |
green beans
drained |
*
|
Directions
Heat turkey and thyme in oil in skillet, 3 minutes.
Blend soup with milk; add to skillet with vegetables. Heat through.
Serve over hot buttered noodles, mashed potatoes or hot biscuits, if desired.
