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Skip the potpie and try a fragrant, flaky casserole for your turkey leftovers. If you don't have turkey, use shredded rotisserie chicken.

Julia Levy
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Hector Manuel Sanchez; Styling: Ginny Branch Stelling

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • 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.

Nutrition Facts

372 calories; fat 12.6g; saturated fat 5.3g; mono fat 3.6g; poly fat 1.1g; protein 34g; carbohydrates 30g; fiber 6g; cholesterol 89mg; iron 3mg; sodium 560mg; calcium 110mg; sugars 4g; added sugar 0g.
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