#1686 - Cream of Celery Turkey Casserole

(by Shirley McNevich)

1 cup macaroni (cooked according to box directions, drained but NOT rinsed)
2 cups bite sized cooked turkey OR cooked chicken pieces
3/4 cup chicken broth
1/2 tsp. Worcestershire sauce
1/2 cup diced celery
1/2 cup chopped onions
1 - 10.75oz. can Campbell's cream of celery soup
1/4 to 1/2 cup chopped parsley
2 to 3 slices buttered bread (cut into bite sized pieces)

Cook macaroni as directed above. In a saucepan over medium heat add chicken broth, chopped celery and chopped onions--cook/stir until celery is tender, then remove from heat. In a bowl add cooked macaroni, turkey pieces, Worcestershire sauce, celery soup, and parsley--stir until mixed. Add chicken broth mixture to turkey mixture--stir. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Remove from oven, add buttered bread pieces to the top, return to oven and bake for 15-20 minutes longer or until heated through.