1 tablespoon vegetable oil
1/4 pound skinless, boneless chicken breast halves
1 (8 ounce) can Italian-style diced tomatoes with juice
1 (12 ounce) package frozen hash brown potatoes, thawed
1 pound frozen sage turkey breast halves
1 pound chopped onion
1 cup finely chopped celery
1 cup chicken broth
1 cup sour cream
Heat oil in large skillet over medium high heat. Cook chicken in oil until golden brown; remove from skillet. Repeat with tomatoes, potatoes, sage turkey, onion, celery and chicken. Stir together broth, sour cream and chicken. Cook over medium heat for 2 minutes.