1 (15-oz.) can unsalted chickpeas, rinsed and drained
8 (14- x 9-in.) frozen phyllo sheets, thawed
Est. added sugars 0g
How to Make It
Preheat oven to 400°F.
Coat 2 (8-inch) square baking dishes with cooking spray. Steam broccoli in a large saucepan 6 minutes. Cool and coarsely chop.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add onion; sauté 5 minutes. Stir in curry; cook 1 minute. Remove from heat; stir in half-and-half and next 6 ingredients (through cheese).
Combine broccoli, turkey, carrots, and chickpeas in a large bowl. Stir in cream cheese mixture. Divide turkey mixture between prepared baking dishes. Continue with step 5, or follow freezing instructions.
Layer 4 phyllo sheets on top of each other, brushing 1/4 teaspoon oil on each sheet before adding the next. Cut phyllo stack in half crosswise; arrange over one pan (halves will overlap). Repeat procedure with remaining phyllo, oil, and pan. Bake at 400°F for 15 minutes or until golden brown, rotating pans from front to back after 7 minutes. Let stand 5 minutes before serving.
How To FREEZE: Cool untopped dish completely. Cover with plastic wrap and heavy-duty foil. Freeze up to one month. THAW: Discard foil; pierce plastic wrap. Microwave at 30% power for 15 minutes or until thawed. REHEAT: Prepare one phyllo topper, and arrange over casserole. Bake as directed in recipe.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.