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Dietitian's tip: 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.
Serves 4
Ingredients
1 1/2 cups 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 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.
Nutritional analysis per serving
| Calories | 234 | Sodium | 585 mg |
| Total fat | 4 g | Total carbohydrate | 21 g |
| Saturated fat | 1 g | Dietary fiber | 3 g |
| Monounsaturated fat | 1 g | Protein | 26 g |
| Cholesterol | 60 mg |
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