Creamy Chicken and Kamut Casserole
Serves 4.
Ingredients
- 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
Instructions
- 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!
Notes
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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