By Mayo Clinic Staff

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.

Number of servings

Serves 4


    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


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 fat 4 g
  • Calories 234
  • Protein 26 g
  • Cholesterol 60 mg
  • Total carbohydrate 21 g
  • Dietary fiber 3 g
  • Monounsaturated fat 1 g
  • Saturated fat 1 g
  • Sodium 585 mg
Dec. 01, 2009