CHICKEN & KALE CASSEROLE
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the noodles. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1¾ cups of the noodle cooking water, thoroughly drain the cooked noodles; rinse under cold water to stop the cooking process.
- While the noodles cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate or cutting board, leaving any browned bits (or fond) in the pot. Using 2 forks, carefully shred the cooked chicken into bite-sized pieces.
- While the chicken cooks, wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Remove and discard the kale stems; roughly chop the leaves. Grate the cheddar cheese.
- Add 2 teaspoons of olive oil to the pot of reserved fond and heat on medium-high until hot. Add the garlic, onion and half the thyme; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted.
- Add 1 tablespoon of olive oil and the spice blend to the pot of vegetables. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spices are fragrant. Add the milk and reserved noodle cooking water; season with salt and pepper. Simmer, stirring occasionally, 3 to 5 minutes, or until the liquid has thickened. Turn off the heat. Add the cheddar cheese, shredded chicken and cooked noodles. Stir until thoroughly combined; season with salt and pepper to taste. Transfer to a baking dish
- While the filling simmers, in a medium bowl, combine the breadcrumbs, Parmesan cheese and remaining thyme; season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the baking dish of finished filling. Bake 8 to 10 minutes, or until golden brown and crispy on top. Let stand for at least 2 minutes before serving. Enjoy!
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