1 (8 oz.) can Pillsbury crescent rolls
3 tbsp. butter
1/4 c. chopped onion
2 tbsp. flour
1 1/4 c. half and half
1/2 c. sliced fresh mushrooms
1/2 tsp. salt
1/8 tsp. pepper
2 c. cubed turkey/chicken
10 oz. can asparagus
3 tbsp. white wine

Grease a casserole and press the crescent rolls together to cover the bottom and up the sides with enough dough left over to overlap back over the filling to form crust. Saute onions and mushrooms in the butter. Stir in flour. Then add half and half slowly blending to make smooth filling. Add salt, pepper, white wine and the turkey. Drain asparagus and layer on bottom of casserole. Pour mixture into casserole, cover with the dough and bake at 350 degrees for 25 minutes. This is delicious and easy, and great for those turkey left-overs.