Skinnied Up Turkey Casserole--No Noodles!
2 cups cubed turkey
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 Healthy Request cream of mushroom soup, undiluted
1/2 cup nonfat milk
1/2 cup (2 ounces) shredded lowfat cheddar cheese
2 tablespoons white wine or chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1 ounce "light" potato chips cooked in Olean, crushed (optional)
Combine the turkey, frozen peas, celery, water chestnuts, bell pepper and onion in a large bowl. In a small saucepan, combine the soup, milk, shredded 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. Bake uncovered at 375 degrees for 25 minutes. Sprinkle with crushed potato chips, if desired, and bake for 5 minutes longer.
4 servings = 6 points without potato chip topping. The light potato chips add 1 additional point to the entire recipe. (Note that Olean is a genetically engineered cooking oil).