Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
This casserole is a great option for serving up leftovers after a large turkey or chicken dinner. To make it a meal, serve with a tossed salad or steamed peas and carrots and fat-free frozen yogurt.
- 1½ cups chicken broth
- ½ cup diced celery
- ⅓ cup diced onions
- ½ green bell pepper, seeded and chopped
- 2 cups cooked turkey or chicken, cubed
- 3 tablespoons all-purpose (plain) flour
- 3 tablespoons white wine
- ½ cup chopped fresh parsley
- 2 tablespoons fresh rosemary (optional)
- ground black pepper, to taste
- 4 slices toast
- In a large nonstick saucepan, heat ¼ cup of the chicken broth over medium-high heat until it simmers.
- Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5 minutes.
- Reduce heat to low, allowing the mixture to cool slightly.
- In a medium bowl, add the turkey or chicken cubes and flour.
- Toss gently until the flour coats the meat.
- Add to the vegetables and broth, cooking over low heat for about 5 minutes.
- Increase heat to medium high and slowly add the remaining broth, wine, parsley, rosemary and black pepper.
- Cook and stir until the sauce thickens slightly.
- To serve, spoon ¼ of the casserole over each piece of toast.
Nutritional information Edit
- Calories 234 | Cholesterol 60mg | Protein 26g | Sodium 585mg | Carbohydrate 21g | Fiber 3g | Total fat 4g | Potassium 399mg | Saturated fat 1g | Calcium 57mg | Monounsaturated fat 1g