I am always trying out chicken recipes since I can always substitute with turkey because of our allergy to chicken. And the easier the recipe the better as long as it is tasty! I came across a recipe not too long ago that sounded great and I wanted to try it out… however I’m the type that can never stick to the original recipe without changing it up or adding to it. I just find it is way too hard unfortunately to keep to the original.

Nevertheless, my version came out really tasty and the turkey came out very tender and I savored every bite and even went back for seconds!

Gluten Free Turkey and Vegetable  Casserole

Ingredients

• 1 package Boneless Turkey Breast Tenderloins, cubed
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups french style green-beans
• 8 oz can sliced mushrooms, drained
• Cooked Rice

Ingredients for the Sauce:

• 1/2 cup butter (1 stick)
• 1/4 cup cornstarch
• 2 cups turkey broth
• Lemon juice squeezed from a small lemon
• 1 cup milk
• 1 tablespoon garlic, minced
• 3/4 teaspoon salt
• cracked pepper to taste

Directions:

1. Pre-heat oven to 350º F.
2. In a medium saucepan melt butter. Whisk in cornstarch until lightly golden (1-2 min).
   Add broth, milk, lemon juice, garlic, pepper, and salt and whisk until smooth. Bring to a simmer.

1. In a 13×9 greased baking dish add veggies and cubed turkey then mix together.
2. Pour sauce over the chicken and vegetables. Bake at 350˚F for 30-45 minutes or until turkey is cooked through. Serve over rice and enjoy!

Recipe adapted from Natasha’s Kitchen.