Crunchy Turkey Casserole

By Bonne1

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup milk or chicken broth
• 4 cups cubed cooked turkey
• 2 celery ribs, thinly sliced
• 1 small onion, chopped
• 1 can (8 ounces) sliced water chestnuts, drained and halved
• 1 tablespoon soy sauce
• 1 can (3 ounces) chow mein noodles
• 1/2 cup slivered almonds

Preparation

Step 1

In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce.
Transfer to a greased shallow 2-qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.