2 tbsp. butter
2 tbsp. flour
1 c. milk
1 can cream of chicken soup
Salt & pepper
2 c. cooked turkey, coarsely diced
1 can mushrooms
Canned shoestring potatoes

Melt butter and stir in flour. Add milk and cook, stirring constantly until mixture is smooth and thickened. Blend in soup, add salt and pepper to taste. Stir in turkey and mushrooms; heat thoroughly. Arrange a wreath of heated shoestring potatoes on a heated platter, fill center with creamed turkey.