Creamy Chicken Casserole with Kale (Gluten Free, Dairy Free).
A hearty chicken casserole is made even better with a creamy kale sauce. This dairy free casserole is filling and delicious, and topped with crispy bread crumbs.
Ingredients
- 1 cup chopped onion
- 3 garlic cloves minced
- ½ cup vegan buttery spread
- 2 Tablespoons gluten free flour blend
- 3 cups chicken broth
- 2 cups curly kale leaves
- 1.25 pounds boneless skinless chicken breast cut into one inch pieces
- ¾ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ⅓ teaspoon pepper
- 3 cups cooked white rice I used Basmati rice. Use any rice you like.
- ½ cup dairy free mozzarella shreds I used Daiya brand mozzarella style shreds
- 1 ½ cups gluten free garlic breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- Wash the kale, and remove the stems. Tear the leaves into smaller pieces and set aside.
- In a large frying pan, cook the chopped onion and minced garlic in the vegan buttery spread. Cook over medium heat until the onion starts to soften, about 5 minutes.
- Stir in the gluten free flour blend, and allow it to cook for 2-3 minutes to get rid of the raw taste.
- Add the chicken broth and seasonings, then add the kale leaves. Allow the kale to cook in the sauce for about 5 minutes.
- Use an immersion blender to blend the sauce in the pan. Make sure the kale gets finely chopped.
- Add the pieces of chicken breasts. You can use kitchen scissors and cut the chicken breasts right into the skillet (so you don't have extra dishes to wash).
- Stir in the cooked white rice and dairy free cheese shreds.
- Transfer the mixture to a casserole dish, then cover the dish with foil and bake at 375 degrees F for 45 minutes.
- While the casserole is baking, make the garlic breadcrumbs if you are doing that from scratch.
- After 45 minutes, carefully remove the foil from the dish and sprinkle the breadcrumbs on top of the casserole. Bake for another 10 minutes.
- Enjoy!
Notes
Make sure you cook the rice before you prepare this dish. You can use pre-cooked rice from the store, or make your rice ahead of time on the stove or in a rice cooker.
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 4 days.
If you don't have a brand of dairy free cheese that is safe for your needs, you can leave that out. This casserole will still taste good without the cheese.
Nutrition
Calories: 482kcalCarbohydrates: 49gProtein: 29gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 60mgSodium: 762mgPotassium: 615mgFiber: 3gSugar: 2gVitamin A: 2983IUVitamin C: 24mgCalcium: 95mgIron: 1mg
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