This is a low-fat casserole. You can do several things to reduce the calorie count--substitute reduced fat cheese, skip the cheese on top, use skim milk, skip the bread cubes or substitute crushed low-fat potato chips, etc.
Turkey Casserole--No Noodles!
2 cups cubed turkey
One 10 ounce package (or about 1 cup) frozen peas
1 cup chopped celery
One 8 ounce can sliced water chestnuts, drained (optional)
2 tablespoons chopped bell pepper (green or any color)
1 tablespoon chopped onion
1 can cream of chicken soup, undiluted
1/2 cup milk
1 cup (4 ounces) shredded cheddar or jack cheese, divided
2 tablespoons white wine or chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
2 slices white bread, cubed (see note above)
Combine the turkey, frozen peas, celery, water chestnuts, bell pepper and onion in a large bowl. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine or broth, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture and toss to coat.
Transfer to a 2 quart baking dish coated with nonstick spray. Top with bread cubes, if desired. Bake uncovered at 375 degrees for 25 minutes. Sprinkle with remaining cheese (if desired) and bake for 5 minutes longer, until cheese is melted. If using potato chips for topping, sprinkle them over the top for the last 5 minutes.
This says 6 servings but better serves 3-4 adults. If I were making it for the freezer, I'd freeze it before baking.