Turkey Casserole

• 2 cups cubed cooked turkey breast
• 1 package (10 ounces) frozen peas, thawed
• 1 cup chopped celery
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 tablespoons chopped green pepper
• 1 tablespoon chopped onion
• 1 can (10-3/4 ounces) reduced-fat reduced sodium condensed cream of chicken soup, undiluted
• 1/2 cup fat-free milk
• 1 cup shredded reduced-fat cheddar cheese, divided
• 2 tablespoons white wine or chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 slices white bread, cubed

1. In a large bowl, combine the first six ingredients; set aside.
2. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat.
3. Transfer to a 2-qt. baking dish coated with cooking spray. Top with bread cubes.
4. Bake, uncovered, at 375u0b0 for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

turkey breast, frozen peas, celery, water chestnuts, green pepper, onion, condensed cream, milk, cheddar cheese, white wine, lemon juice, salt, white bread

Taken from www.tasteofhome.com/recipes/turkey-casserole/ (may not work)