My friend made me this creamy casserole when I brought my twins home from the hospital. It's quick to make, but special enough to serve to guests. At 76 cents per serving, this is one tasty bargain. —Valerie Gee, West Seneca, New York
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 1 cup milk
- 2 cups cubed cooked turkey
- 1 cup sliced cooked carrots
- 1 cup cut fresh green beans
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Warm biscuits
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in the turkey, carrots, green beans, salt and pepper; heat through.
- Serve immediately with biscuits or cool and freeze in a freezer container for up to 3 months.
- To use frozen Turkey a la King: Thaw in the refrigerator overnight. Transfer to a saucepan; add chicken broth to thin if necessary. Cover and cook over medium-low heat until heated through, stirring occasionally. Serve with biscuits. Yield: 5 servings.
Originally published as Turkey a la King in Taste of Home October/November 2008, p67
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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