A casserole dish filled with leek, kale, and chicken.

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Did you forget to take chicken out of the freezer? No problem! This is a hearty hot dish that can be thrown together quickly.

I pulled my chicken breast pieces straight out of the freezer because I had cut and prepped my chicken, placed them flat into baggies and then quickly froze them when I first brought the package home.

This is heavy on leek/onion flavor and the soup adds a nice creaminess to the chewy rice.

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A comforting casserole of chicken, rice, leeks, and kale, perfect for a winter meal.

Kale and Leek Rice Casserole with Chicken

Renee’ Groskreutz
This dinner recipe is heavy on leek/onion flavor and the soup adds a nice creaminess to the chewy rice.
5 from 2 votes

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Recipe
Cuisine American
Servings 4
Calories 337 kcal

Ingredients
  

  • 1 large boneless chicken breast cut into thirds
  • 1 c. Royal rice mix any variety
  • 1.5 c. chicken broth
  • 1 can condensed cream soup pictured used Cream of Mushroom
  • 2 leeks greens only, cut into rings
  • ½ cup chopped frozen kale
  • 2 T. olive or vegetable oil
  • ½ t. garlic powder
  • ½ t. salt
  • ½ t. cracked pepper

Instructions
 

  • Preheat oven to 350F.
  • Except for chicken, combine all ingredients into an 8×8 glass casserole dish. Mix thoroughly.
  • Slide the frozen chicken pieces into the rice goo, making sure the chicken is fully covered.
  • Cover tightly with foil and place in the oven’s middle rack.
  • After 45 minutes, pull out and let sit undisturbed for 15-20 minutes. The liquid should be fully absorbed. Uncover and spoon out a chicken portion with a large helping of rice.
  • A quick side salad and a bowl of applesauce would complement this well.
  • If using thawed or fresh chicken, increase temp to 375F, and cook for 30 minutes. Let sit undisturbed for 15-20 minutes.
  • ALWAYS cut into the chicken to make sure there is no pink inside before eating it. Chicken should be cooked to an internal temperature of 165F. One of my top-10 kitchen gadgets that increased my confidence in the kitchen is a meat thermometer I won at a Christmas white elephant party. It’s a lot like this highly rated, moderately priced one, with the thermometer on a cord. 

Notes

The Royal rice blends are meant to be eaten al dente, and this dish lives up to the chewy texture.

Nutrition

Serving: 1gCalories: 337kcalCarbohydrates: 44gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 33mgSodium: 1649mgFiber: 4gSugar: 4g
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A close-up photo of a rustic chicken bake casserole dish filled with leeks, kale, and rice.

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