1 tbsp. butter
1 1/2 lbs. turkey breast slices or 2-4 turkey breast tenderloin
1/4 c. chopped green onion
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. water
Freshly ground peppers
1 c. (4 oz.) Swiss cheese, shredded

Melt butter in skillet on medium high heat. Add turkey; brown both sides. Add onion; saute 1 to 2 minutes. Stir in soup, diluted with water; season with pepper. Reduce heat; cover and simmer 20 minutes. If using tenderloins, turn after 10 minutes. Remove turkey to heated serving dish. Add cheese to sauce remaining in skillet. Stir until melted. Pour cheese sauce over turkey. Serve turkey with cooked white rice on long grain-wild rice mix. Garnish with additional green onion, if desired.