INGREDIENTS
2 cups of sliced mushrooms
1 tablespoon butter
1/2 cup light cream cheese spread
1 cup of chicken broth
1 cup of peas, thawed
2-3 cups cooked turkey, chopped
1 cup uncooked egg noodles
salt and pepper
DIRECTIONS
Saute the mushrooms in the butter until tender. Add cream cheese spread and broth. Stir until smooth. Bring to a boil.
Reduce heat and cook 7-10 minutes until slightly thickened. Add the turkey and peas. Cook until heated through. Toss with cooked egg noodles.
METHOD
First, I sauteed 2 cups of sliced mushrooms in a tablespoon of butter.
Then I added about 1/2 cup of light cream cheese spread. That’s the stuff in the tub that you put on your bagel. You could use the kind in block form too if that’s what you’ve got. 
Next, I added a cup of chicken broth.
Stir everything together and bring it to a boil. Then reduce the heat and simmer until slightly thickened, about 7-10 minutes. 
Now add 2-3 cups of cut up turkey and 1 cup of thawed peas.
Stir and heat through. Now is a good time to taste and season a little. I added a little garlic salt and pepper.
Cook up 1 cup of egg noodles and toss with the turkey mixture and you’ve got dinner.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
Subscribe and let’s get cooking!!
