• 4servings
  • 20minutes
  • 241calories

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Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can condensed cream of chicken soup

  2. 1 (10 3/4 ounce) can water

  3. 1 teaspoon vegetable oil

  4. 1 (8 ounce) package sliced fresh mushrooms

  5. 1 small carrot, diced

  6. 1 cup shredded cooked turkey breast

  7. 1/2 teaspoon onion powder

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon ground black pepper

  10. 1 bay leaf

  11. 1/3 cup dry sherry

  12. 1/4 cup half-and-half cream

  13. 1 teaspoon dried parsley flakes

  14. 2/3 cup frozen peas

  15. 1 tablespoon butter

Instructions Jump to Ingredients ↑

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

  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.

  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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