• Serves
  • 236

Dietician's Tip: 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

Serving size: 1 slice toast with 1/4 of casserole

  • Calories 236
  • Cholesterol 71 mg
  • Monounsaturated fat 2 g
  • Saturated fat 1 g
  • Sodium 237 mg
  • Total carbohydrate 23 g
  • Dietary fiber 4 g
  • Protein 27 g
  • Serving size 1 slice toast with 1/4 of casserole
  • Total fat 4 g
  • Grains and grain products 1
  • Meats, poultry and fish 3
  • Vegetables 1
  • Carbohydrates 1
  • Protein and dairy 1
  • Vegetables 1
  • Meat and meat substitutes 3
  • Nonstarchy vegetables 1
  • Starches 1
Last Updated: 11-05-2015
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