Hot Turkey Salad

• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 can (10 ounces) low-sodium cream of chicken soup
• 1 cup fat free mayonnaise
• 3 cups cooked and shredded wild turkey meat
• 1 cup chopped celery
• 1 cup fresh sliced mushrooms, or 1 (8 ounce) can no-salt-added mushrooms, drained
• 1 cup grated cheddar cheese
• 1 cup sliced almonds
• 12 toasted whole wheat buns

To cook turkey breast, preheat oven to 325 degrees F. Add vegetable oil to roasting pan. Place turkey breast in roasting pan. Season meat lightly with garlic powder and black pepper. Cover with lid or aluminum foil. Cook at 325 degrees F until internal temperature is 165 degrees, about 1 ½ to 3 ½ hours for 4 to 8 pounds of meat. Let meat cool in pan for 15 minutes before shredding. Mix cream of chicken soup with mayonnaise. Add turkey, celery mushrooms, cheese and almonds. Stir until well mixed. Spray a 2 quart casserole dish with coking spray. Spread turkey mixture in dish. Bake 30 to 40 minutes at 350 degrees F. Serve on toasted buns.