Turkey Cutlets (or chicken tenders)1 large can cream of mushroom soup
1 16 oz container sour cream
Monterey jack cheese shredded.
Pound turkey cutlets until flat. Brown in a frying pan with a small amount of butter. Remove from pan. Add soup, sour cream, and cheese. Cook until cheese melts. Layer in a crockpot with sauce first, then turkey. Finish with sauce on top. Cook on low all day. Serve with mashed or baked potatoes.
(This is also Terri Larsen's recipe. I am in the Terri section of my recipes)
No comments:
Post a Comment