This casserole is a great option for using up leftovers after a large turkey or chicken dinner. To make it a meal, serve with a tossed salad or steamed peas and carrots.
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup diced celery
- 1/3 cup diced onions
- 1/2 green bell pepper, seeded and chopped
- 2 cups cooked turkey or chicken, cubed
- 3 tablespoons all-purpose (plain) flour
- 3 tablespoons white wine
- 1/2 cup chopped fresh parsley
- 2 tablespoons fresh rosemary (optional)
- Ground black pepper, to taste
- 4 slices whole-wheat toast
In a large nonstick saucepan, heat 1/4 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 1/4 of the casserole over each piece of toast.
Nutritional Analysis (per serving)
- Total carbohydrate: 23 g
- Dietary fiber: 4 g
- Sodium: 237 mg
- Saturated fat: 1 g
- Monounsaturated fat: 2 g
- Total fat: 4 g
- Cholesterol: 71 mg
- Protein: 27 g
- Calories: 236