Turkey a la King

• Gluten free

• Meat

  • 1 1/2 cups Turkey breast, cooked

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 8 oz Mushrooms, fresh
  • 1/2 tbsp Onion flakes
  • 1/2 tsp Onion powder
  • 1 tsp Parsley flakes, dried
  • 1 cup Peas, frozen

• Canned Goods

  • 1/3 cup Chicken broth
  • 10 3/4 oz Cream of chicken soup

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Half-and-half cream

• Liquids

  • 10 3/4 oz Water

Found on sixsistersstuff.com

Description

Ingredients

• 10.75 ounces cream of chicken soup
• 10.75 ounces water
• 2 teaspoons vegetable oil
• 8 ounces fresh mushrooms, sliced
• 2 carrots, sliced
• 1 1/2 cups cooked turkey breast, shredded (or chicken)
• 1/2 teaspoon onion powder
• 1/2 tablespoon onion flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/3 cup chicken broth
• 1/4 cup half and half cream
• 1 teaspoon dried parsley flakes
• 1 cup frozen peas
• 1 tablespoon butter

Directions

• Stir the cream of chicken soup and can of water together in a bowl.
• Heat oil in a large saucepan over medium heat. Add in the mushrooms and carrots. Cook until carrots are tender and mushrooms are cooked through - about 4 to 5 minutes.
• Add in turkey, onion powder, onion flakes, salt, pepper, bay leaf and chicken stock. Stir and cook for another 5 minutes.
• Pour the soup mixture over the turkey mixture in the pan and bring to a boil. Reduce heat and add in the half and half, parsley, and frozen peas. Simmer for 5 to 10 minutes to reduce sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
• Serve over pasta, rice, biscuits, or pastry puffs.