- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup chicken broth
- 3/4 cup sour cream
- 1 tablespoon dill weed
- Sliced cooked turkey, warmed
- In a large saucepan, combine the soup, broth, sour cream and dill. Cook until heated through but do not boil. Arrange turkey slices on a platter; pour sauce over and serve immediately. Yield: 6-8 servings.
Originally published as Dilled Turkey Breast in Country Woman September/October 1993, p35
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