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We've all had chicken and rice before, but have you every tried chicken and kamut...in a casserole? This is one protein-packed dish! | healthynibblesandbits.com
5 from 1 vote
Author: Lisa Lin

Creamy Chicken and Kamut Casserole

Serves 4.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins


  • 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


  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk the milk, flour, salt, and thyme together until there are almost no clumps left. Set aside.
  • 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.
  • Add the pepper and collard greens and let it cook for a few minutes, until the collard greens have wilted.
  • 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.
  • Turn off the heat and mix in the kamut. Sprinkle cheese on top.
  • Place the skillet in the oven and cook for about 2 minutes, until the cheese has melted.
  • 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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