(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
tablespoons butter or margarine, divided
cup chopped onion
cup sliced celery
cup chicken broth
cup half-and-half cream
ounces egg noodles, cooked and drained
cup frozen tiny peas, thawed
cup frozen corn kernels, thawed
teaspoons chipped fresh thyme
cup fresh herbed panko
cup grated Parmesan cheese
Heat oven to 375ºF. In plastic bag, add flour. Cut cutlets into ¾-inch chunks; add to bag, shaking to coat.
In large, deep non-stick skillet, melt 2 tablespoons butter over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally. Add turkey; cook 5 minutes, stirring occasionally. Add chicken broth; cook 2 minutes. Add half-and-half cream; simmer, uncovered, 5 minutes or until sauce has thickened.
Stir in noodles, peas, corn and thyme. Transfer mixture to greased 9 x 13-inch baking dish. Melt remaining 1 tablespoon butter. Combine panko, cheese and melted butter; sprinkle over top of casserole.
Bake 25 to 30 minutes or until crumbs are golden brown and mixture is bubbly.