Servings:
4
Prep Time:
5 mins
Total Time:
25 mins
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Ingredients
-
1lemonsee savings
-
1 tbsp.olive oilsee savings
-
4turkey breast cutlets or slicessee savings
-
1medium onion, chopped (about 1/2 cup)see savings
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)see savings
-
1/2 cupmilksee savings
-
2 tbsp.cooked crumbled baconsee savings
-
Hot cooked ricesee savings
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Directions
1.
Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from the remaining lemon. Set aside.
2.
Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook for 3 minutes or until the turkey is lightly browned on both sides. Remove the turkey.
3.
Add the onion and cook until tender.
4.
Stir the soup, milk and reserved lemon juice into the skillet. Heat to a boil. Return the turkey to the skillet and reduce the heat to low. Top the turkey with the lemon slices. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with the bacon. Serve with rice.
Tip:
Campbell's Kitchen Tip: For the amount of bacon needed, use 1 slice bacon, cooked and crumbled or bacon bits.
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