Turkey a la King Deluxe


  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • 1 (10.75 ounce) canwater
  • 1 teaspoon vegetable oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 small carrot, diced
  • 1 cup shredded cooked turkey breast
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1bay leaf
  • ⅓ cup dry sherry
  • ¼ cup half-and-half cream
  • 1 teaspoon dried parsley flakes
  • ⅔ cup frozen peas
  • 1 tablespoon butter
  • Directions

  • Step 1

    Stir the cream of chicken soup into the one soup can of water in a bowl.


  • Step 2

    Heat vegetable oil in a large saucepan over medium heat, stir in mushrooms and carrot, and cook and stir until mushrooms start to give up their liquid and carrot begins to soften, about 5 minutes. Add shredded turkey, onion powder, salt, pepper, bay leaf, and sherry to the pan and cook, stirring, another 5 minutes to reduce pan juices and cook away the alcohol from the wine.

  • Step 3

    Pour the soup over the turkey mixture and bring to a boil.Reduce heat and add the half-and-half, parsley, and frozen peas.Simmer 5 to 10 minutes to reduce the sauce and heat the peas through.Remove bay leaf and stir in butter just before serving.

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