This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Turnip and Kale Casserole
SMF Kitchen
@smfchicken
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.
