Blankley - One Pan Creamy Turkey and Rice Skillet

Ingredients

• 2 tablespoon(s) Canola Oil
• 1 1/4 pound(s) Turkey or Chicken Breast Cut into 1" pieces
• 1 1/2 cup(s) Mushrooms Sliced
• 1 teaspoon(s) Garlic Minced
• 2 tablespoon(s) Sherry
• 1 can(s) Reduced fat cream of chicken soup
• 1/2 cup(s) Low-fat evaporated milk
• 2 tablespoon(s) Soy Sauce
• 1 1/2 can(s) Quick Cooking Brown Rice Uncooked
• 5 ounce(s) Sliced Water Chestnuts Drained
• 2 1/2 cup(s) frozen French cut green beans deforsted

Preparation

1. Heat the oil in large non-stick skillet over medium high heat. Add the turkey and cook for 3 minutes. Add the mushrooms and garlic and cook for 2 more minutes or until mushrooms are softened.
2. Deglaze the pan with the sherry, stirring it into the meat and mushrooms. Add the soup, evaporated milk, soy sauce and 1 cup water to the skillet. Stir to blend. Stir in the rice and water chestnuts and bring to a boil. Cover, reduce heat to medium low and cook for 5 minutes.
3. Uncover, add the green beans, and continue to simmer for 12 to 15 minutes or until the rice is tender.