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TURKEY WITH GREEN CHILE SCALLOPED POTATOES

Slow Cooker Recipe: 5 quart slow cooker
Prep 10 minutes
Cook High 1 to 2 hours. Low 3½ to 4 hours
Servings 6

Ingredients

• Nonstick cooking spray
• 2 pounds russet potatoes
• 1 package (8-ounce) 3-cheese crumbles, Kraft
• 3/4 cup cooked and crumbled bacon, Hormel
• 1 can (bounce) diced green chiles, Ortega
• 1 cup frozen chopped onions, Ore-Ida
• 1 cans (10 ounce) condensed creamy chicken verde soup, divided, Campbell's
• 1/4 cup evaporated milk, Carnation
• 2 pounds turkey breast cutlets, rinsed and patted dry
• Salt and pepper
 

Directions

1. Spray inside of 5-quart slow cooker with cooking spray; set aside. Peel and slice potatoes 1/4-inch thick. Soak in cold water until ready to use.

2. In a small bowl, combine cheese crumbles, bacon, diced chiles, and chopped onions. Layer potato slices and cheese mixture in the bottom of slow cooker.

3. In a small bowl, stir together one can of chicken verde soup with evaporated milk. Pour over potatoes and cheese. Cover and cook on HIGH setting for 1 to 2 hours.

4. Season turkey cutlets with salt and pepper, place on top of potatoes, and spread remaining can of soup over the top. Cover, switch to LOW setting, and cook for an additional 3½ to 4 hours.