1 can (10 oz.) cond. cream chicken soup
1 soup can filled with milk
8 ounces cream cheese, softened
1 can (7 oz.) diced green chilies
2 teaspoons lime juice
3 cups cooked turkey (or chicken), cubed
8 ounces uncooked noodles
3/4 cup bread crumbs or corn flake crumbs
3 tablespoon melted butter
fresh parsley and cherry tomatoes, for garnish
Combine condensed soup and milk, stir to blend, heat until almost boiling. Add softened cream cheese and stir until cheese is melted. Stir in green chilies and limejuice. Fold in cubed turkey.
Cook noodles according to package directions, drain. Combine noodles with sauce. Place in lightly oiled baking dish.
Mix crumbs with melted butter. Spoon crumbs around edge of the dish for garnish. Bake casserole at 350 degrees for approximately 30 minutes or until heated through. Garnish with sprigs of fresh parsley and cherry tomatoes, as desired.