Source: dLife

A creamy, protein-packed turkey and vegetable casserole.

Servings

1 cup fresh chopped celery , finely chopped
2 cup Turkey, average, light meat, with skin, roasted , diced
0.5 cup canned mushroom slices, drained
0.5 cup fat free mayonnaise
10.75 oz Soup, cream of chicken, 98%fat free, condensed, canned (Healthy Choice recommended)
2 tsp onion flakes
2 large hard-boiled eggs , chopped
0.25 cup slivered almonds
2 oz Chips, potato crisps, original, reduced fat , 1 cup, crushed

1 Preheat the oven to 375 degrees F.
2 Sauté the celery for 6 to 8 minutes in a skillet sprayed with butter-flavored cooking spray.
3 Stir in the mushrooms, turkey, mayonnaise, chicken soup, onion flakes, eggs, and almonds, and heat through.
4 Spread this mixture into an 8-by-12-inch baking dish sprayed with butter-flavored cooking spray.
5 Sprinkle crushed potato chips over the top and bake for 25 to 30 minutes.
6 Remove baking dish from oven and let set for 5 minutes before dividing and serving.

If you love eggs, but hate the cholesterol, try tossing out the yolk and just use the white. A sealed sandwich bag works great for crushing potato chips.