Confetti Chicken Casserole
Transform chicken, kale and corn into a delicious chicken casserole that comes together quickly if you prep a few key ingredients ahead of time!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 red onion (diced)
- 2 red bell peppers (diced)
- 3 cloves garlic (minced)
- 1 teaspoon olive oil
- 2 cups cooked fresh corn kernels (or frozen)
- 2 cups shredded lacinato (aka dinosaur kale)
- 4 cups cubed baked chicken (you'll need 2 lbs of boneless skinless chicken breasts - see notes)
- 1/2 cup avocado oil mayonnaise
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 cup shredded cheddar cheese (optional)
- 6 strips bacon (cooked and sliced or crumbled)
- 1 large green onion for garnish
Instructions
- 1
Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned. This can be done up to 3-4 days in advance. Store in the refrigerator until ready to prep the casserole.
- 2
Preheat the oven to 350°F.
- 3
In a large bowl, stir together the precooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
- 4
Transfer the chicken mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
- 5
Bake for 30 minutes, until the cheese is browned and bubbling.
- 6
Meanwhile, slice the green onion and set aside.
- 7
After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!