Leftover roasted Chicken and Turkey Casserole

Name: Leftover roasted Chicken and Turkey Casserole Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: about 1lb and a half of left over chicken/ turkey or both (I used both); 2 cans- Italian diced tomatoes with basil garlic and oregano; 1/4 cup- of minced garlic; 2 tbs- olive oil; 1/2 a head of cabbage; 1 med. onion; 1/4 cup- red onion; 2 large carrots (shredded); 1 large zucchini (shredded); 1/2 cup diced sweet peppers; 1 1/2 cups- water; roast in oven at 350 for 60 min.s

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 8

Ingredients

about 1lb and a half of left over chicken/ turkey or both (I used both)2 cans- Italian diced tomatoes with basil, garlic and oregano1/4 cup- of minced garlic2 tbs- olive oil1/2 a head of cabbage1 med. onion1/4 cup- red onion2 large carrots (shredded)1 large zucchini (shredded)1/2 cup diced sweet peppers1 1/2 cups- waterroast in oven at 350 for 60 min.s

Directions

Dice or shred all veggies and left over turkey/ chicken, then put it all into a roasting pan with the garlic, oil and water. Cover the roasting pan with tin foil and roast at 350 for 60 min.s.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user LLMILLIKEN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 168.5
Total Fat: 6.8 g
Cholesterol: 41.4 mg
Sodium: 136.4 mg
Total Carbs: 12.0 g
Dietary Fiber: 5.4 g
Protein: 15.2 g

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