Turkey or Chicken Stove-top Casserole over Toast

Description
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.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Serves 4

Ingredients

 * 1½ cups chicken broth
 * ½ cup diced celery
 * ⅓ cup diced onions
 * ½ green bell pepper, seeded and chopped
 * 2 cups cooked turkey or chicken, cubed
 * 3 tablespoons all-purpose (plain) flour
 * 3 tablespoons white wine
 * ½ cup chopped fresh parsley
 * 2 tablespoons fresh rosemary (optional)
 * ground black pepper, to taste
 * 4 slices toast

Directions

 * 1) In a large nonstick saucepan, heat ¼ cup of the chicken broth over medium-high heat until it simmers.
 * 2) Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5 minutes.
 * 3) Reduce heat to low, allowing the mixture to cool slightly.
 * 4) In a medium bowl, add the turkey or chicken cubes and flour.
 * 5) Toss gently until the flour coats the meat.
 * 6) Add to the vegetables and broth, cooking over low heat for about 5 minutes.
 * 7) Increase heat to medium high and slowly add the remaining broth, wine, parsley, rosemary and black pepper.
 * 8) Cook and stir until the sauce thickens slightly.
 * 9) To serve, spoon ¼ of the casserole over each piece of toast.

Nutritional information
Per serving:
 * Calories 234 | Cholesterol 60mg | Protein 26g | Sodium 585mg | Carbohydrate 21g | Fiber 3g | Total fat 4g | Potassium 399mg | Saturated fat 1g | Calcium 57mg | Monounsaturated fat 1g