Turkey a la King Deluxe Recipe

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

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.

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.