I love chicken. I love kale. I love a casserole. This was a pretty simple idea, right?
1 onion, chopped
3-4 cloves of garlic, chopped
1 can cream of mushroom soup (or use cream of chicken if you prefer)
1 (3 oz) package of cream cheese
1 cup chicken stock
1 pound cooked chicken, shredded (click here to see how I get my cooked chicken)
3 cups (just eyeball it…a few big handfuls) of torn kale leaves (it’s next to the spinach at the market!)
1 pound pasta (I used whole wheat…you use whatever you like)
1 cup of breadcrumbs or Panko
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Preheat oven to 425 degrees.
In a large skillet over medium-high heat, saute onion and garlic in a tablespoon of EVOO with a sprinkle of S&P until tender (about 5 minutes). Stir in soup, cream cheese, stock, chicken, and kale and bring to a bubble, then reduce the heat to low and simmer about 5 minutes. Add in a bit more S&P.
While your chicken mixture is simmering, bring a large pot of water up to a boil and cook your pasta until al dente.
Drain your pasta and add it to your chicken mixture. Pour everything into an oven-safe 8×8 inch casserole dish and top with breadcrumbs and Parmesan cheese. Bake about 10 minutes or until the top is brown and bubbly.
Remove from oven and serve.
That’s it! You don’t even have to bake it at the end if you don’t want to. You can totally eat it straight out of the skillet with a sprinkle of cheese. I just bake mine with some breadcrumbs to get that nice toasty topping…but that’s optional.
If you haven’t tried kale before, this is the perfect time…when it’s wrapped up in a cheesy casserole.