Confetti Chicken Casserole
This chicken casserole is so flavorful and filled with veggies - perfect for a fun weeknight meal!
Servings: 6 Servings
Ingredients
- 6 strips bacon cut into 1/2 inch pieces
- 1 red onion diced
- 2 red bell peppers diced
- 3 cloves garlic minced
- 1 teaspoon olive oil
- 2 cups frozen corn kernels
- 2 cups shredded lacinato kale
- 4 cups cooked shredded chicken either from a rotisserie chicken or 2 pounds of boneless, skinless chicken breast
- 1/2 cup avocado oil mayonnaise
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese
- 1 large green onion thinly sliced, for garnish
Instructions
- Preheat the oven to 350°F.
- Add the bacon to a skillet over medium heat. Cook for about 5-7 minutes, until crisp, then remove the bacon from the pan and drain off the excess fat.
- Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers, and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned.
- In a large bowl, stir together the onion and bell pepper mixture, corn, kale, chicken, mayo, salt, and pepper until combined.
- Transfer the chicken mixture to a 3-quart (9x13) rectangular casserole dish, then top with the cheddar cheese and bacon.
- Bake for 30 minutes, until the top of the casserole has browned.
- After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!
Nutrition
Calories: 566kcal | Carbohydrates: 16.3g | Protein: 59.6g | Fat: 28.3g | Saturated Fat: 8g | Cholesterol: 208.2mg | Sodium: 892.1mg | Fiber: 2.4g | Sugar: 6g