Dinner

Leftover roasted Chicken and Turkey Casserole is for Dinner.

Leftover roasted Chicken and Turkey Casserole takes 30 minutes to prepare.

Leftover roasted Chicken and Turkey Casserole takes 60 minutes to cook.

Leftover roasted Chicken and Turkey Casserole makes 8 servings.

The ingredients for Leftover roasted Chicken and Turkey Casserole are:

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

Here is how you make Leftover roasted Chicken and Turkey Casserole:

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 8Number of Servings: 8Recipe submitted by SparkPeople user LLMILLIKEN.

The nutritional information for Leftover roasted Chicken and Turkey Casserole is:

• 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

The dietary needs meet for Leftover roasted Chicken and Turkey Casserole is Low Carb