Categories: Casserole

Ingredients

• 8 oz wide egg noodles
• 1 can reduced fat, reduce sodium cream of chicken soup
• 2/3 cup fat-free evaporated milk
• 6 oz cubed reduced fat processed cheese (velveeta)
• 2 cups turkey pot roast
• 1 cup celery, sliced
• 1/4 cup chopped green bell pepper
• 1 (2 oz) jar diced pimientos, drained
• 1/3 cup dry bread crumbs
• 1 tablespoon butter or stick margarine, melted
• 1/4 cup slivered almonds (optional)

Directions

1. Cook noodles according to package directions. Meanwhile, in a

2. large saucepan, combine the soup and milk. Cook and stir over

3. medium heat for 2 minutes. Reduce heat; stir in cheese until

4. melted. Add the turkey, celery, green pepper and pimientos.

5. Drain noodles; add to chicken mixture and mix well. Transfer to

6. a shallow 2 quart baking dish coated in nonstick cooking spray.

7. Cover and bake at 400 degrees for 20 minutes. Toss bread

8. crumbs and butter; sprinkle over the top. Sprinkle with almonds.

9. Bake uncovered, for 10-15 minutes or until heated through and

10. golden brown.

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