2 tbsp. butter
8 oz. sliced fresh Baby Bella mushrooms
1 celery rib, chopped
1/4 cup chopped yellow or sweet onion
1/4 cup chopped red or orange bell pepper
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
2 cups cubed cooked turkey breast
1 cup frozen peas and diced carrots
1/2 tsp. salt (or more to taste)
1/4 tsp. pepper
2 cups hot cooked rice

In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and bell pepper; cook and stir until tender.

In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.

Add turkey, peas and carrots, and salt; heat through.

Serve over rice.

Serves 4.

NOTES:

• Some people thought it was "bland", but I feel the seasoning is just right. (Eat more than my fair share. Lol) If you want to add more salt or a few dashes of onion or garlic powder (taste when done), then by all means do so. I like to add paprika, but then usually do so with many of the dishes that I make.

• Try serving over egg noodles or mashed potatoes if you aren't a huge fan of rice or just want a change.

• If you're looking to cut carbs, consider serving Turkey a la King over zucchini noodles. ("Zoodles"!) You can purchase them pre-packaged (in produce or freezer section) or make your own--just be sure to soak up any extra moisture with paper towels before adding them to the serving plates to prevent the dish from becoming watery.

Submitted by: Carol