Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 cup 2% milk or chicken broth4 cups cubed cooked turkey2 celery ribs, thinly sliced1 small onion, chopped1 can (8 ounces) sliced water chestnuts, drained and halved1 tablespoon reduced-sodium soy sauce1 can (3 ounces) chow mein noodles1/2 cup slivered almonds
Preparation
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.
