Collard Greens with Chicken and Rice Casserole

Collard greens take this rice and chicken casserole up a notch! These healthy greens will become a staple in your fridge – so tasty!

Colling6a

With all the vegetables that we use in our recipes collard greens was one that neither of us had ever even thought about using. I use spinach a lot in soups, stews and casseroles so why have I not considered collard greens?!? I wish I had done so earlier! They taste so good in this recipe I will be using them again very soon! I used kale in this recipe as I could not find any collard greens at my local grocery store. If you want you can also use kale, mustard greens, spinach, or broccoli rabe.

12 days four

I used my Dutch oven to cook the casserole in but if you have a large pot that is oven safe that can be used as well.

Preheat the oven to 350F. Cook the chicken in the Dutch oven until browned. Remove the cooked chicken. Now cook the sliced sausage until browned and no longer pick. Remove and place in the same bowl as the chicken.

In the Dutch oven add the onions, celery, carrots, zucchini, and garlic. Cook over medium – high heat for about 5 minutes until tender crisp. Stir in broth and add fresh mushrooms, chopped collard greens, and rice. Add the cooked chicken and sausage to the vegetables and cook until vegetables are tender. Remove from heat and cover with lid.

Bake the casserole for 20 minutes, or until all the liquid has been absorbed. Serve hot.

Collard Greens with Chicken and Rice Casserole
Serves 6
Collard greens take this rice and chicken casserole up a notch! These healthy greens will become a staple in your fridge - so tasty!
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 chicken breasts, cut into bite sized pieces
  2. 3 - 4 hot Italian sausage, sliced
  3. 1 medium onion, chopped
  4. 3 stalks celery, chopped
  5. 2 medium carrots, chopped
  6. 1 medium zucchini, chopped
  7. 2 cups fresh mushrooms, sliced
  8. 2 cloves garlic, minced
  9. 3 cups vegetable broth
  10. 4 cups collard greens, chopped (kale, spinach, broccoli rabe may be used as well or substituted)
  11. 2 cups uncooked basmati rice
Instructions
  1. Preheat the oven to 350F.
  2. Cook the chicken in the Dutch oven until browned. Remove the cooked chicken. Now cook the sliced sausage until browned and no longer pick. Remove and place in the same bowl as the chicken.
  3. In the Dutch oven add the onions, celery, carrots, zucchini, and garlic. Cook over medium - high heat for about 5 minutes until tender crisp.
  4. Stir in broth and add fresh mushrooms, chopped collard greens, and rice.
  5. Add the cooked chicken and sausage to the vegetables and cook until vegetables are tender. Remove from heat and cover with lid.
  6. Bake the casserole for 20 minutes, or until all the liquid has been absorbed.
Adapted from www.myrecipes.com
Adapted from www.myrecipes.com
Double The Recipe http://doubletherecipe.com/
CollardGreensChickenRiceFinal

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