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SMF Kitchen
@smfchicken
00:35
Prep
00:55
Cook
01:30
Total Time
Ingredients & Directions
Directions
Chicken Turnip and Kale Casserole
4 cups
Springer Mountain Farms Rotisserie Chicken, large shreds (or left over roasted chicken)
3 cups
Turnips, cut into 1" x 1/2" x 1/2" cubes
5 cups
Lacinato kale leaves, cut into 2" strips
1 cup
Lacinato kale stems, medium dice
1/4 cup
Chicken broth
3 cups
Heavy cream
1 cup
Bacon, chopped
2 cups
Parmigiano-Reggiano, medium shred, divided
1/4 cup
Garlic, chopped
1 cup
Onion, medium dice
1 cup
Panko crumbs
1 tablespoon
Olive oil
1 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 cup
Parmigiano-Reggiano, medium shred
- Preheat oven to 375°F.
- In a oven-safe tray, add turnips and toss with oil, salt and pepper.
- Place tray into oven for 6-8 minutes, or until turnips are tender; remove and cool.
- In a large pot over medium heat, render bacon for 5-7 minutes.
- Add in garlic, onions, and kale stems; cook for 2-3 minutes.
- Turn up heat to high and add cream and chicken stock and bring to a boil.
- Once at a boil, reduce to medium-high and allow mixture to simmer for 10-15 minutes or until reduced by one-third.
- Whisk in 1 cup of Parmigiano-Reggiano and allow mixture to thicken for 1-2 minutes.
- Fold in chicken and kale leaves; cook for 4-5 minutes.
- Add in turnips and mix until everything is mixed well.
- Pour mixture into a 10 x 10 casserole dish and top with an additional cup of Parmigiano-Reggiano.
- Bake at 375°F for 5-10 minutes or until bread crumbs are golden brown.
- Garnish with additional Parmigiano-Reggiano when serving.
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Yield: 5-7
00:35
Prep
00:55
Cook
01:30 Total Time
Ingredients
Directions
Chicken Turnip and Kale Casserole
4 cups
Springer Mountain Farms Rotisserie Chicken, large shreds (or left over roasted chicken)
3 cups
Turnips, cut into 1" x 1/2" x 1/2" cubes
5 cups
Lacinato kale leaves, cut into 2" strips
1 cup
Lacinato kale stems, medium dice
1/4 cup
Chicken broth
3 cups
Heavy cream
1 cup
Bacon, chopped
2 cups
Parmigiano-Reggiano, medium shred, divided
1/4 cup
Garlic, chopped
1 cup
Onion, medium dice
1 cup
Panko crumbs
1 tablespoon
Olive oil
1 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 cup
Parmigiano-Reggiano, medium shred
- Preheat oven to 375°F.
- In a oven-safe tray, add turnips and toss with oil, salt and pepper.
- Place tray into oven for 6-8 minutes, or until turnips are tender; remove and cool.
- In a large pot over medium heat, render bacon for 5-7 minutes.
- Add in garlic, onions, and kale stems; cook for 2-3 minutes.
- Turn up heat to high and add cream and chicken stock and bring to a boil.
- Once at a boil, reduce to medium-high and allow mixture to simmer for 10-15 minutes or until reduced by one-third.
- Whisk in 1 cup of Parmigiano-Reggiano and allow mixture to thicken for 1-2 minutes.
- Fold in chicken and kale leaves; cook for 4-5 minutes.
- Add in turnips and mix until everything is mixed well.
- Pour mixture into a 10 x 10 casserole dish and top with an additional cup of Parmigiano-Reggiano.
- Bake at 375°F for 5-10 minutes or until bread crumbs are golden brown.
- Garnish with additional Parmigiano-Reggiano when serving.
