One Skillet Creamy Chicken and Kamut Casserole

We’ve all had chicken and rice before, but have you ever tried chicken and kamut? This ancient grain is jam-packed with protein and adds a spectacular chewy texture to this casserole.

We've all had chicken and rice before, but have you every tried chicken and a casserole? This is one protein-packed dish! |

Kamut. It took me several tries before I figured how to pronounce that one. There was a phase when I pronounced it “come-moo” because kamut makes cows come and “moo,” right? Then I pronounced it “cam[corder]-mutt.” No explanation there. It took a while, but instead of continuing to sound like an idiot, I finally broke down and did what a normal person would: googled it.

Pronunciation: kah-moot, accent on the first syllable. Realization: I was so off.


I know we’re head over heals in love with ancient grains now, but have you tried this one? Visually, they’re like long-grain brown rice but much more curvaceous. Texturally, they’re chewy fun. Nutritionally, it’s packed with protein. Three good reasons why kamut should be in our pantries by this weekend.

Because kamut is so curvaceous, it needs a bit more time to cook. We’re talking 50 to 60 minutes, about the length of an episode of The Great British Bake Off or Downton Abbey. Yes, I measure time according to my favorite TV shows. So just cook up a huge batch of this over the weekend while watching your favorite show and you’ll have plenty to last you for the rest of the week.

We've all had chicken and rice before, but have you every tried chicken and a casserole? This is one protein-packed dish! |

I dreamed up this recipe after seeing this Chicken, Broccoli, and Brown Rice delight on Cooking Light. Swapping brown rice for kamut gives this already delicious casserole extra protein. More wholesome goodness for our body!


Creamy Chicken and Kamut Casserole

We've all had chicken and rice before, but have you every tried chicken and a casserole? This is one protein-packed dish! |

Serves 4.

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Category: dinner, lunch


  • 2 cups cooked kamut (1 cup uncooked, about 180g; see note for cooking)
  • 1 1/2 cups (355ml) low-fat milk (I used 2%)
  • 3 TBS all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp fresh thyme
  • 1 1/2 TBS olive oil
  • 8 oz (225g) chicken breast, chopped into small pieces
  • 1/2 small onion, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 large red pepper, chopped
  • 4 cups chopped collard greens, about 6 large leaves
  • 1 1/2 oz (40g) cotswold cheese, shredded


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Whisk the milk, flour, salt, and thyme together until there are almost no clumps left. Set aside.
  3. Heat the oil in an iron-cast or oven-proof skillet over medium-high heat. Add the onions and garlic, and stir constantly. Let them cook for about a minute. Add the chicken and cook it for 5-6 minutes.
  4. Add the pepper and collard greens and let it cook for a few minutes, until the collard greens have wilted.
  5. Stir in the milk mixture in the skillet and reduce the heat a little (about a medium-low). Cook for a minute or two, until the mixture starts to thicken and bubble. Be sure to stir frequently because the sauce will start to burn at the bottom.
  6. Turn off the heat and mix in the kamut. Sprinkle cheese on top.
  7. Place the skillet in the oven and cook for about 2 minutes, until the cheese has melted.
  8. Enjoy while hot!


1. Adapted from Cooking Light.[br][br]2. To cook the kamut, bring a cup of uncooked kamut and 3 cups of water to boil. Reduce the heat to a simmer (with few bubbles bubbling) and cook for 50 to 60 minutes, until the grains are tender. Drain any excess water. I usually double up this recipe to make a huge batch at a time.

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31 thoughts on “One Skillet Creamy Chicken and Kamut Casserole

  1. Julia

    Can you believe I have zero experience with kamut? I’ve heard such marvelous things about it, so I really have no excuse! My mouth is watering so hard over this creamy chicken skillet, and it’s only 7am, ha! I must make this for dinner over the weekend – #SkilletFood for the win!

  2. Emma

    Lisa- This looks wonderful! We shared this on our Facebook page and thought to pop over with some more information about KAMUT® Brand khorasan wheat for you and your readers.

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, this khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

    Please visit the Kamut International website at to learn more. And follow us on Facebook and Twitter to keep up with the latest news!

    My kind regards – Emma

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