Tender bits of turkey with a rich mustard cream sauce.
Vegetable oil cooking spray
12 ounces ground skinless turkey breast
2-1/2 cups water
1 cup condensed cream of chicken soup
2 cups instant brown rice
2 cups sliced mushrooms
2 cups broccoli florets
2 tablespoons dijon mustard
Heat a large 12 inch nonstick skillet over medium-high and spray with vegetable oil cooking spray.
Break ground turkey into small pieces and cook until no longer pink. Add water and cream of chicken soup, stir to mix well and add the remaining ingredients.
Cook 4-6 minutes or until rice is tender and broccoli is done.
Serve with your choice of green tossed salad.