4 cups cubed cooked turkey (about 1 pound)**
3/4 -1 cup celery, chopped
1 can (5 oz.) sliced water chestnuts
1/2 cup red bell pepper, chopped
1 can (10 oz.) cond. cream chicken soup
1 cup sour cream
1 tablespoons lemon juice
1 tablespoon grated onion
2 cups (about 8 oz) grated cheese (I like a sharper cheese)
1 cup coarsely crushed potato chips or cornflake crumbs
black olives (optional garnish)
sprig parsley (optional garnish)
Lightly butter a casserole or baking pan. Layer turkey, celery, water chestnuts, and bell pepper in pan. Combine condensed soup, sour cream, lemon juice, grated onion, and about 1 1/2 cups grated cheese (1 or 2 tablespoons of milk may be added to sauce to thin, if desired). Spread cheese sauce mixture over turkey. Sprinkle with remaining 1/2 cup cheese and crushed potato chips. Bake casserole at 350 degrees for 30 – 45 minutes or until casserole is hot and bubbly (may be micro-waved on high for 20 minutes). To serve, garnish with sliced black olives and sprigs of fresh parsley.
** Food Safety Tip: Leftover turkey and gravy should be refrigerated within 2 hours of removing from heat and be eaten or discarded within 2-3 days. Heat leftovers to at least 165 degrees before serving. For additional food safety questions, call you local USU Extension Office – there is an office in each county.
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