Leftover roasted Chicken and Turkey Casserole

Leftover roasted Chicken and Turkey Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Leftover roasted Chicken and Turkey Casserole calories by ingredient
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Introduction

low carb., low fat, and low in calories. low carb., low fat, and low in calories.
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 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


Tips

Can be served over rice or pasta for those who don't count carb.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.

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