Cheesy Leftover Casserole

Ingredients

• 2 Cups Cubed cooked chicken or turkey Or 2 cans tuna, drained
• 2 Cups Mixed fresh and/or frozen vegetables Peas, corn, chopped carrots, chopped celery, green beans, broccoli,….
• 1 Small Onion Chopped
• 1 Can Cream of chicken soup Or cream of celery. Preferably low fat/sodium,
• 1/2 Cup Non-fat milk
• 1 Tbsp Lemon Juice
• 2 Tbsp White wine Or substitute chicken broth
• 1/2 Tsp Salt, less or none if meat is salted
• 1 Cup Shredded cheese At least 1/2 cheddar, possibly with mozzarella and/or Parmesan. Divided
• 2-3 slices Cubed bread Prefer French bread,; dried-out is OK

Instructions

1. Pre-heat oven to 375.
2. If veggies are more than 1/2 frozen, thaw partially in warm running water. Combine first 2 ingredients in a large mixing bowl.
3. In sauce pan, cook chopped onion in a small amount of olive oil for 5-6 minutes until translucent. Add to poultry and veggie mixture. Reusing the sauce pan, combine soup, milk, lemon juice, white wine, salt and 1/2 cup of cheese. On low heat, stir continuously until all ingredients are combined and smooth. Pour over poultry mixture, stir until combined.
4. Transfer to 2 quart casserole baking dish coated with baking spray. Cover mixture with bread cubes. Bake for 25 minutes at 375, slightly longer if using frozen veggies, slightly less if using mostly cooked veggies. Sprinkle remaining cheese over the top and bake at 375 until cheese is melted and mixture is bubbling.
5. Serve over bread, noodles or rice as desired.