Chicken and Kale Casserole (Chicken Quarantini)

Chicken and Kale Casserole (Chicken Quarantini)

I mean...look at that Chicken and Kale Casserole! Now, wipe the drool off your face, compose yourself, and get ready to experience this tender, delicious, and comforting casserole. Dubbed 'Chicken Quarantini' by my good friend Joe and his family, me likey every time!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 495kcal

Author Tom DeVincenzo

Cost 25

Equipment

Ingredients

2 lb cooked chicken breast shredded
1½ cup brown rice
4 tbsp extra virgin olive oil separated into 2 tbsps each
2 cup onion chopped
3 cloves garlic chopped
2 bunch kale stems removed, finely chopped
2 cup milk low fat
1 cup chicken broth
1 cup panko breadcrumbs
3 tbsp parmesan cheese grated

Casserole Spice

3 tsp garlic powder
2 tsp onion powder
1 tsp oregano
1 tsp dried thyme
1 tsp dried mustard
½ tsp smoked paprika
½ tsp dried rosemary

Instructions

Cook the rice according to the packages instructions. Remove from heat, fluff with a fork, cover and set aside. Also, preheat your oven to 400 degrees.
Heat one of the 2 tbsp of olive oil on medium heat in a large fry pan or Dutch oven. When heated, add the onions and cook for about 4-5 minutes until soft and translucent. Then add the garlic and cook for about 30 seconds to a minute.
Add the kale to the pan of onions and garlic. Cook, mixing thoroughly until all the kale is fully covered with the oil. Add the casserole spice and cook, mixing frequently until the kale begins to wilt - about 3-4 minutes of cooking.
Turn the heat up to high, and slowly whisk in the milk. Cook for about a minute until the milk begins to thicken a bit, then slowly whisk in the chicken broth and bring to a boil. Drop the heat and simmer for another minute.
Add the shredded chicken and the cooked rice and toss everything together until fully combined. Cook for 1-2 minutes until heated through.
While the chicken and rice heat up in the pan. In a medium sized bowl, add your breadcrumbs and parmesan cheese and mix together. Slowly whisk in the last 2 tbsps of olive oil (you may need more depending on your preferred texture), stirring as you pour. Add enough of olive oil until all the breadcrumbs are covered with oil and the mixture is moist.
Add the chicken, rice, and kale mixture to a large baking dish, and spread evenly. One spoonful at a time, top the chicken and rice with the breadcrumb mixture until the entire casserole is covered.
Bake for 10-15 minutes until the breadcrumbs are toasted.

Notes

This recipe is more than enough for my family of 4 with leftovers for lunch the next day (depending on how much your family eats, maybe even two days). If you're just looking for dinner for 2 or a light family meal, you can cut this recipe in half and have plenty to go around.
Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.

Nutrition