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Home Health Library Recipes turkey-or-chicken-stove-top-casserole-over-toast

Turkey or chicken stove-top casserole over toast

Nutrition Facts

Serving Size 1 slice toast with 1/4 of casserole
Calories 236

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 4 g
Sodium 237 mg
Cholesterol 71 mg
Dietary fiber 4 g
Protein 27 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This casserole is a great option for using up leftovers after a large turkey or chicken dinner.


(Serves 4)
  • 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.

Last Updated: November 5th, 2015