Turkey Casserole

• 12 ounces cooked turkey breast, cubed
• 1 (10 ounce) package frozen peas, thawed
• 1 cup chopped celery
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 tablespoons chopped green peppers
• 1 tablespoon chopped onion
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 12 cup nonfat milk
• 1 cup shredded low-fat cheddar cheese, divided
• 2 tablespoons white wine or 2 tablespoons chicken broth
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 2 slices whole wheat 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 or broth, lemon juice and salt.
3. Cook and stir over low heat until smooth and heated through.
4. Pour over turkey mixture; toss to coat.
5. Transfer to a 2-qt.
6. baking dish coated with nonstick cooking spray.
7. Top with bread cubes.
8. Bake, uncovered, at 375 for 25 minutes.
9. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

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

Taken from www.food.com/recipe/turkey-casserole-209848 (may not work)