Cooking Directions

• Stir the soup, water, curry powder and black pepper in a 4-quart slow cooker.  Add the turkey and turn to coat.
• Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.
• Stir the cream and grapes in the cooker. Serve the turkey and sauce with the rice.

Ingredients

• 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 2 tablespoons water
• 1 tablespoon curry powder
• 0.5 teaspoon cracked black pepper
• 2 pounds boneless, skinless turkey breast cutlet(8 cutlets)
• 0.25 cup heavy cream
• 0.5 cup red seedless grapescut in half
• 4 cups hot cooked white riceor seasoned rice blend