Blankley - One Pan Creamy Turkey and Rice Skillet

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  • 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


  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.
August 2012

This recipe is a personal recipe added by lmo0183 and has not been tested or endorsed by MyRecipes.

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