SKILLET TURKEY AND NOODLES
2 cups cooked turkey, cubed
1/4 cup chopped onion
1 (10-3/4-ounce) can condensed cream of chicken soup
2 tablespoons water
1 (1-pound) package Frozen Broccoli, Carrots and Cauliflower
1/2 cup sour cream
Hot cooked noodles
Spray large nonstick skillet with nonstick cooking spray. Cook onion
over medium-high heat until softened, stirring occasionally.
Add turkey soup and water; mix well. Stir in vegetables. Bring to a
boil. Reduce heat to low; cover and simmer 8 to 10 minutes or until
vegetables are crisp-tender, stirring occasionally. Season with salt
and pepper, if desired.
Remove from heat; stir in sour cream. For extra spice,
add a few
drops of hot pepper sauce. Serve over noodles. 4 servings.
