The flavors of Italy are tied together neatly here with garlic and rosemary inflected stock, making this weeknight meal extra-special. Slideshow:  More Casserole Recipes 

Ian Knauer
February 2014

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© Ian Knauer

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°F.

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  • In a medium saucepan, bring the stock to a boil. Blanch the kale in the stock until tender, about 8 minutes. Transfer the kale to a 3-quart baking dish with a slotted spoon, pressing the liquid back into the saucepan with the stock. Boil the stock until reduced to 3 cups. Toss the chicken with the kale in the baking dish.

  • In a medium saucepan, heat 2 tablespoons of the oil over medium high heat until hot. Stir in 2 tablespoons of the garlic and the rosemary and cook, stirring until golden, about 4 minutes. Whisk in the flour and whisk, 1 minute. Whisk in the stock and bring to a boil, whisking. Boil the mixture until slightly thickened, about 10 minutes. Season with salt and pepper to taste, then pour over the chicken and kale in the baking dish.

  • Toss the breadcrumbs with the remaining 1 tablespoon each oil and garlic, then sprinkle evenly over the casserole.

  • Bake the casserole until the filling is bubbling and the crumbs are golden and crisp, 35 to 45 minutes.

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