Turkey or chicken stove top casserole over toast Mayo Clinic
Turkey or chicken stove-top casserole over toast - Mayo Clinic
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Turkey or chicken stove-top casserole over toast
Print Products and services By Mayo Clinic Staff
Dietitian 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.
Number of servings
Serves 4 Healthy carb
Ingredients
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
Directions
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.
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