Ingredients:

2 cups cubed cooked turkey breast

1 package frozen peas, thawed

1 cup chopped celery

1 can sliced water chestnuts, drained

2 tablespoons chopped green pepper

1 tablespoon chopped onion

1 can 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

Directions:

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 375° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Bon Appetit!