An easy casserole recipe that uses chicken or turkey.
Spray a 4-quart baking dish with non-stick cooking spray and set aside.
If using leftover turkey from Thanksgiving, chop the turkey into bite-size pieces. If using chicken, cook it or use rotisserie chicken. After cooking, cut it into bite-size pieces.
While the chicken cooks, slice the celery, dice the onion and chop the green pepper.
Place butter into a large pot and begin to melt it.
Add the vegetables and cook them until tender crisp-about 10-12 minutes.
Add prepared chicken or turkey, soy sauce, cream of mushroom soup, water, salt and pepper to the vegetable mixture. Stir to combine.
Add uncooked No Yolks egg noodles and stir to coat.
Transfer mixture to the 4-quart baking dish and cover it with foil.
Bake at 350° for 30 minutes.
Remove from the oven and stir the casserole.
Place back in the oven and bake for 10 more minutes without the foil to thicken the sauce.
Remove from the oven, stir and serve with freshly cracked pepper or La Choy Crunchy Chow Mein Noodles.