Creamy Turkey Bake

Yield: Makes 3 3/4 cups or 2 servings

Ingredients

3 Tablespoons unsalted margarine, divided

1 cup sliced fresh mushrooms

1/2 cup chopped onion

1 medium clove garlic, minced

1/2 teaspoon poultry seasoning

2 Tablespoons all-purpose flour

1 can (10 1/2 oz.) chicken broth

1/4 cup sour cream

2 Tablespoons dry sherry

1/4 teaspoon tarragon leaves, crushed

1 cup cubed cooked turkey or chicken

2 cups hot, cooked vermicelli or other cooked pasta

Directions:

1. In 2-quart saucepan over medium heat add 1 Tablespoon margarine, mushrooms, onion, garlic and poultry seasoning. Cook until mushrooms are browned and onion is tender. Pour into a small bowl and cover to keep warm.

2. In same saucepan over low heat, melt remaining margarine. Add flour, stir until smooth. Gradually stir in chicken broth. Increase heat to medium; cook, stirring constantly until thickened.

3. Add sour cream, sherry, tarragon, the cooked vegetables and turkey.

4. In 1-quart casserole, arrange hot vermicelli; top with turkey mixture. Bake at 350 F. oven 30 minutes or until hot and bubbly.

Please note that some ingredients and brands may not be available in every store.