Sandra Lee semi-homemade

Ingredients

• 1 1/4 pounds turkey breast cutlets, cut into strips

• 1 1/2 cups carrot and celery sticks - Ready Pac Aqua Pac Party Sticks , finely chopped

• 2 cups diced potatoes - Reser's

• 1 cup frozen white corn kernels - C&W

• 2 packages (8 oz.) sliced mushrooms

• 1 packet (.87 oz.) chicken gravy mix -McCormick

• 1 can (10 3/4 oz.) condensed cream of potato soup - Campbell's

• 2 cups low sodium chicken broth - Swanson

• 1/2 teaspoon dried tarragon - McCormick

• salt and pepper, to taste

• crumbled bacon - Hormel, for serving

• flat leaf parsley, chopped, for serving

Directions

1. Stir together turkey strips, chopped carrots and celery, potatoes, white corn, and mushrooms in the bottom of a 5-quart slow cooker.

2. Whisk together chicken gravy mix, cream of potato soup, chicken broth, and tarragon in a large bowl. Pour into slow cooker and stir until well combined.

3. Cover and cook on HIGH setting for 4 to 6 hours.

4. Season to taste with salt and pepper. Serve hot with crumbled bacon and chopped parsley.