Mayo Clinic Health Library

Recipe: Turkey or chicken stove-top casserole over toast

Updated: 12-01-2009

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

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
  • Calories: 234
  • Total carbohydrate: 21 g
  • Cholesterol: 60 mg
  • Dietary fiber: 3 g
  • Monounsaturated fat: 1 g
  • Protein: 26 g
  • Saturated fat: 1 g
  • Sodium: 585 mg
  • Total fat: 4 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings