Turkey Casserole

Here is another wonderful recipe you can use with your leftover turkey from the holidays. I froze a ton and as you may have noticed I've been pulling in out of the freezer to use lately. :] This recipe is delicious! I love slightly toasted bread on top. It goes perfect with the sauce. Another reason I like this dish is because it uses chopped celery. For some reason my kids do not like celery, but they didn't even notice it in this casserole! This recipe calls for a lot of cheese. If you want to cut down on the fat and calories only use 1/2 cup in the sauce. It will still taste wonderful! Happy eating.

Turkey Casserole

Ingredients

3 cups cubed cooked turkey breast

1 package (10 oz) frozen peas, thawed

1 cup chopped celery, about 2 stocks

1 8 oz can sliced water chestnuts, drained

2 tablespoon chopped green pepper, about 1/4 of a medium sized pepper

1 tablespoon chopped onion, about one slice from the middle of an onion

1 10 oz can reduced fat condensed cream of chicken soup, undiluted

1/4 cup rice milk

1 1/2 cup shredded cheddar cheese

2 tablespoons chicken broth

1 tablespoon lemon juice

1/2 teaspoon salt

2 slices whole wheat bread, or spelt bread, cubed

Directions

Preheat oven to 375*F. Spray a 2-qt baking dish with non stick cooking spray; set aside. In a large bowl, combine the first six ingredients; set aside. In a small sauce pan, combine the soup, milk, 1 cup of the cheese, chicken broth, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat. Transfer to the 2-qt. baking dish. Top with bread cubes. Bake uncovered for 25 minutes. Then sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Serve warm and enjoy!