Chicken And Kale Casserole
Ingredients
- 2 cups rice
- 4 cups water
- 2 cups cooked chicken
- 3 cloves garlic
- 1 bunch kale about 3 cups chopped, stems removed
- 1 13.5 ounce can unsweetened coconut milk
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lemons juiced
Method
- Cook rice according to package instructions. For my brown rice, I added 2 cups rice and four cups water, to a pot, and simmered for 40 minutes over low heat, stirring occasionally. Fluff with fork when the rice has absorbed all the water and is tender.
- If chicken isn't already cooked - boil chicken for 20-30 minutes until it reaches an internal temperature of 165 degrees Fahrenheit. Cook, and shred with a fork.
- To a large mixing bowl, add the cooked rice, cooked chicken, mushrooms, chopped kale, thyme, coconut milk, salt, and pepper. Stir well.
- Pre-heat the oven to 375 degrees Fahrenheit. Transfer the rice and chicken mixture to a casserole dish and add the cubed uncooked chicken into the rice mixture. Cover the dish with tin foil.
- Bake for 45 minutes, until hot and bubbling.
- Before serving top with fresh parsley and stir in the fresh lemon juice. Enjoy!
Nutrition
Calories211kcalCarbohydrates36gProtein11gFat2gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol23mgSodium161mgPotassium159mgFiber1gSugar1gVitamin A29IUVitamin C13mgCalcium28mgIron1mg