The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 1, 2009
Fantastic and simple recipe. Needs a good bit of salt and pepper but other than that I wouldn't change a thing. I serve mine in toast cups. Simply crumple a piece of bread into a muffin tin. Bake for about 8 minutes on 350...spoon in the the a la king and voila!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 30, 2009
I added sherry (lots!) and chopped onion, and extra mushrooms. It was delicious. If you like extra sauce, just add extra chicken broth and heavy cream to your liking. Served over egg noodles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 27, 2009
Great! I don't know why I used to use Campbell's Mushroom soup for Turkey a la King. This is so easy and so good and probably less sodium than the canned soup. Great going Karin! Mahalo!
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Hez

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 21, 2009
I doubled the recipe to feed my family of 5, and served it over refrigerated-dough biscuits. The kids all loved it. I just wish it weren't so high-calorie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 28, 2009
Very tasty - will make again.
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 30, 2009
I made this for my elderly father and my husband and it was well recieved but we all agreed that "something" was missing. I added garlic to the butter and sauteed it with the mushrooms and instead of peas I added 2 cups of frozen vegetables and served it with plain white rice. Quite good as it was but I think I will saute some green or white onions with some celery to fill that missing area. I was unable to find "heavy" cream, so I used whipping cream, it was smooth and very tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 15, 2009
i really enjoyed this although i made a few small alterations. first i doubled it and got about 4 servings out of the recipe (should have gotten 8 - maybe we just have big appetites!) we served this over egg noodles. i used fat free half and half instead of cream, a wonderful trick to cut way back on fat and calories without altering the flavor at all. i didn't use mushrooms, but i diced up a small amount of onion and garlic to saute in the butter before i made the roux. my 2 year old gave it her stamp of approval and lately that is haaarrrrrddd to get!
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Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA
Living In: Lady Lake, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 31, 2009
The best I have tried, almost as good as my dad's! Very flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 7, 2009
Love this recipe for left over turkey! It reminds me of something mom made years ago that I had forgotten about. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 6, 2009
I added chopped onion while sauteing the mushrooms. Total comfort food.
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Cooking Level: Expert

Home Town: New Rochelle, New York, USA
Living In: Saugerties, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 19, 2009
Doubled the recipe and used 8 pastry puffs. Tasted good. Might make again. Kids liked it.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 6, 2009
I thought this recipe made the way it says really has no flavor. After I added some onions, garlic and more seasonings I thought it was better. I will have to keep tweeking this to get it right.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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Reviewed: Feb. 15, 2009
This was good, but it needed to be "prettied up" a little. Turkey or chicken, it doesn't matter, and in my case I used rotisserie chicken--and much more than the recipe called for. I also sauteed diced red pepper and onion with the mushrooms, found I needed to double the flour, and added about 1-1/2 T. of dry sherry. I served this in puff pastry shells and garnished the plate with minced fresh parsley. Three stars as written, five stars after some embellishing.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 12, 2009
Doubled the recipe. Substituted Mediterranean frozen mixed vegies for mushrooms & Tofutti imitation sour cream for heavy cream (due to milk allergy). Very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 4, 2009
Very good recipe, and easy too! The only thing I substituted was fat-free half and half for the heavy cream. I served it over whole grain spaghetti noodles. The kids loved it.
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Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA
Living In: Soldotna, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 14, 2008
Wonderful recipe - I too doubled it and Sauteed the mushroom first with a little butter, minced garlic and red wine and then added fresh carrot slices before adding the chicken broth. Put it over biscuits and the whole family devoured it. Very good recipes and not too bad on the fat/calories
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Cooking Level: Expert

Home Town: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 6, 2008
This is a delicious way to use leftover Thanksgiving turkey! I used Land o Lakes Light Butter, whole wheat flour, reduced sodium chicken broth, Land o Lakes fat free half & half, and paired it with whole wheat rotini for a healthier version of this quick & easy recipe!
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Photo by The future Mrs. Plaster :)

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 5, 2008
this was really good. I added diced onion and chopped Roma tomato for color(and it is really good for you) I added 1/2 cup more broth and a tablespoon more of flour because of the extra veggies.oh and chopped garlic. I LOVE GARLIC!! served on mashed taters. I would do this one again.easy and inexpensive.
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Cooking Level: Expert

Home Town: Pownal, Maine, USA
Living In: Brunswick, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 3, 2008
I took others advice and tweeked it a little.Added extra mushrooms and sauted them with celery,onions,and garlic.It turned out pretty good.My husband loved it.Me I wasn't that big of a fan.The peas were way too much for me.
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Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 2, 2008
Wonderful recipe. I ended up serving it over toast which was quite messy but I think next time I will serve it over egg noodles. Very tasty. Thanks for sharing!
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Cooking Level: Expert

Living In: Marlton, New Jersey, USA

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