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Wild Rice and Kale Chicken Casserole | www.diethood.com | Hearty and delicious casserole made with chicken, wild rice, kale and a good dose of cheese.

Wild Rice and Kale Chicken Casserole

Katerina | Diethood
Hearty and delicious casserole made with chicken, wild rice, kale and a good dose of cheese.
Servings : 4
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins

Ingredients
  

  • 3 cups water
  • 1 cup uncooked wild rice
  • 2 tablespoons olive oil
  • 1 small yellow onion
  • 4 garlic cloves , minced
  • 8- ounces (about 2-1/2 to 3 chicken breasts) cooked chicken breasts, cut into cubes (leftover chicken is great in this recipe)
  • 4 cups chopped kale leaves , packed
  • salt and fresh ground pepper , to taste
  • 1 cup spaghetti/pasta sauce
  • 1/2 cup crumbled bleu cheese
  • 3/4 cup shredded mild cheddar cheese
  • 1/2 cup cheddar cheese
  • 1/2 cup fresh cherry tomatoes , quartered, for garnish (optional)
  • 2 green onions , green parts only, for garnish (optional)

Instructions
 

  • Bring water to a boil and stir in 1 cup wild rice.
  • Reduce heat and simmer covered for 40 to 45 minutes or just until kernels puff open.
  • Uncover and fluff with a fork; let simmer an additional five minutes. Set aside.
  • Preheat oven to 375.
  • Heat olive oil in a large skillet.
  • Add onions and cook for 2 minutes, or until just tender.
  • Add garlic and continue to cook for 1 minute, stirring occasionally, or until garlic is fragrant.
  • Add cubed cooked chicken and continue to cook for 3 to 4 minutes, or until chicken is heated through.
  • Stir in chopped kale and season with salt and pepper; stirring frequently, cook for 2 to 3 minutes, or until wilted.
  • Remove from heat.
  • Grease a casserole dish with cooking spray; set aside.
  • In a mixing bowl, combine cooked wild rice, chicken mixture, pasta sauce and bleu cheese; mix until well combined.
  • Transfer mixture to prepared baking dish.
  • Top with cheddar cheese.
  • Bake for 15 to 20 minutes, or until cheese is melted.
  • Remove from oven and let stand 5 minutes.
  • Garnish with fresh tomatoes and green onions.
  • Serve.

Nutrition

Calories: 539 kcal | Carbohydrates: 44 g | Protein: 34 g | Fat: 26 g | Saturated Fat: 12 g | Cholesterol: 86 mg | Sodium: 883 mg | Potassium: 1099 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 7610 IU | Vitamin C: 93.7 mg | Calcium: 485 mg | Iron: 3.2 mg | Net Carbs: 40 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner