Ingredients
2 cups cubed cooked turkey breast1 package (10 ounces) frozen peas, thawed1 cup chopped celery1 can (8 ounces) sliced water chestnuts, drained2 tablespoons chopped green pepper1 tablespoon chopped onion1 can (10-3/4 ounces) reduced-fat reduced sodium condensed cream of chicken soup, undiluted1/2 cup fat-free milk1 cup shredded reduced-fat cheddar cheese, divided2 tablespoons white wine or chicken broth1 tablespoon lemon juice1/2 teaspoon salt2 slices white bread, cubed
Preparation
In a large bowl, combine the first six ingredients; set aside.
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.
Transfer to a 2-qt. baking dish coated with cooking spray. Top with bread cubes.
Bake, uncovered, at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
