Yield: 8 servings.
1 can (10-3/4 ounces) low-fat condensed cream of mushroom soup, undiluted
3/4 cup light sour cream
3/4 cup low-sodium chicken broth
1 tablespoon dill weed
1-1/2 pounds sliced cooked turkey breast, warmed
In a saucepan, combine soup, sour cream, broth and dill. Cook until heated through (do not boil). Arrange turkey slices on a platter; pour sauce over and serve immediately.