Turkey a la King Deluxe

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can water
• 1 teaspoon vegetable oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 small carrot, diced
• 1 cup shredded cooked turkey breast
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1/3 cup dry sherry
• 1/4 cup half-and-half cream
• 1 teaspoon dried parsley flakes
• 2/3 cup frozen peas
• 1 tablespoon butter

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.
3. 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.
4. Pour the soup over the turkey mixture and bring to a boil.
5. Reduce heat and add the half-and-half, parsley, and frozen peas.
6. Simmer 5 to 10 minutes to reduce the sauce and heat the peas through.
7. Remove bay leaf and stir in butter just before serving.

condensed cream, water, vegetable oil, mushrooms, carrot, turkey breast, onion powder, salt, ground black pepper, bay leaf, sherry, cream, parsley flakes, frozen peas, butter

Taken from allrecipes.com/recipe/turkey-a-la-king-deluxe/ (may not work)