What You'll Need
2 tablespoons olive oil
1 small onion, diced (about 1/4 cup)
8 ounces mushrooms, sliced (about 3 cups)
1 stalk celery, finely chopped (about 1/2 cup)
1/2 cup crinkle-cut frozen carrots, thawed
3 tablespoons butter
4 tablespoons all-purpose flour
2/3 cup half and half or heavy cream
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons dry sherry
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1 dash cayenne pepper, optional
2 cups turkey
2 cups cubed cooked chicken
1/2 cup frozen peas
8 ounces (1/2 of a 1-pound package) vermicelli pasta, broken into pieces, cooked and drained
1/4 cup grated Parmesan cheese
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Remove the skillet from the heat.
Heat the butter in a 10-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens. Stir in the sherry, thyme, parsley and garlic powder. Season with the cayenne pepper, if desired.
Stir the turkey, chicken, onion mixture, peas, vermicelli and cheese in the skillet.
Heat the broiler. Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.