CREAMY CHICKEN KALE CASSEROLE
Didn't think a casserole could be fancy enough to serve to company? Think again! Our Creamy Chicken Kale Casserole is full of flavorful ingredients that give it a restaurant-quality taste!
Provided by Ginsburg Enterprises
Categories Casseroles
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
- In a large bowl, combine soup, mayonnaise, milk, white wine, mustard, garlic powder, salt and pepper; mix well.
- Spoon 1/3 of cream sauce in the bottom of the baking dish. Layer evenly with half of kale, half the chicken and half of the cheese. Repeat layers with 1/3 of cream sauce, remaining kale, chicken, cream sauce and cheese.
- Top with French fried onions and bake uncovered 35 to 40 minutes or until hot.
KALE CASSEROLE
Tender kale and sweet butternut squash come together in this creamy casserole. We added a touch of nutmeg to enhance the squash's natural sugars, then a generous dose of salty Parmesan for balance. Serve alongside your favorite main for an equally beautiful and flavorful side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
- Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
- Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
- Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes.
KALE AND ARTICHOKE CHICKEN CASSEROLE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
- Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
- Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
EASY CREAMY CHICKEN CASSEROLE
This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.
Provided by Kristen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
- Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
- Bake in the preheated oven until bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g
CHICKEN AND KALE CASSEROLE
This is a hearty and healthy baked pasta dish for the whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Nutrition Facts : Calories 563 g, Fat 22 g, Fiber 4 g, Protein 40 g, SaturatedFat 12 g
CHICKEN, KALE, AND PASTA CASSEROLE WITH CHEESE
Steps:
- Cook the pasta in salted boiling water as directed on the package, then drain and rinse with hot water. Set aside.
- In a sauté pan or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion softens, becoming slightly clear. Add the flour and cook, stirring, until the flour is well incorporated and cooked, about 2 minutes. Add the wine and chicken broth. Continue cooking, stirring, until mixture is thickened and bubbly.
- Add the cream, thyme, parsley, chicken, and kale. Stir to blend.
- Stir in the cheese until melted. Add salt and pepper to taste.
- Combine with the pasta and transfer to a lightly greased 2- to 2 1/2-quart baking dish .
- Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs . Spread over the casserole.
- Bake at 350 F for about 25 minutes, or until the casserole is hot and the top is lightly browned. To further brown the crumbs, turn the broiler on for a few seconds. Watch carefully, though: They can burn very quickly on broil.
Nutrition Facts : Calories 381 kcal, Carbohydrate 28 g, Cholesterol 74 mg, Fiber 2 g, Protein 17 g, SaturatedFat 11 g, Sodium 406 mg, Sugar 3 g, Fat 21 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CREAMY KALE & CHICKEN TRAYBAKE
A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C
Provided by Jemma Morphet
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.
- Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.
- Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.
Nutrition Facts : Calories 739 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 28 grams sugar, Fiber 15 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium
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VALERIE BERTINELLI'S ONE-POT CHICKEN AND KALE CASSEROLE
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- 1. Heat 2 tablespoons of olive oil in a medium (10 inch) oven-safe skillet (or shallow Dutch oven) over medium-high heat.
- 2. Season the chicken with salt and pepper, then add it to the skillet and cook until golden on both sides and most of the pink is no longer visible. Transfer to a dish to cool enough to chop into 1/2- to 1-inch pieces (the chicken will not be fully cooked).
- 3. Reduce the heat to medium, add 1 tablespoon of the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the cornstarch over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the cornstarch then stir in the chicken broth. Increase the heat to medium-high and bring to a simmer while stirring. Simmer until slightly thickened, about 2-3 minutes.
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