chicken parmesan kale bake

Chicken Parmesan Kale Bake

With colder weather coming up, I’m already craving some comfort food and I think this recipe certainly hits the spot.  There’s nothing better than a bite of gooey, cheesy, goodness.  Oh, and I threw in some kale for vitamins or something.

Skip the long winded story and jump to the recipe now!

My eating habits have been out of control lately.  I’m not sure what’s going on in my head, but I just can’t seem to say no to the seemingly constant barrage of sweets that comes into my orbit.  I’m hoping by upping my fat intake it will lessen some of the urges to gorge on sugar.  My weight has definitely been fluctuating as a result of my cheating and it has got to stop.

I’m no closer to my goal weight than I was this time last year.  With all the gains and losses in my weight, I’ve lost the equivalent of 60 lbs over the past year… it hurts to know that if I hadn’t gained weight back, I’d be so much closer to my goal of a healthier me.

Damn you sugar and your deliciousness!

Hopefully by meal prepping recipes like this one, I can curb some cravings and get back on track… you know, right in time for Christmas cookie season.

If anyone out there has some ideas on how to beat this sugar addiction, please comment below or hit me up.

In the meantime, please try out this recipe.  At 697 calories, it’s a little higher in calories than I normally whip up for you guys, but’s I based that off of 6 pretty large servings.  The casserole could easily be portioned into 8 servings for a more manageable 523 calories per serving.  And honestly, I almost always eat 3/4 of the larger portion anyway and save the rest for lunch the next day.

So why don’t I just say 8 portions for you guys instead of 6?  Because my kids most definitely polish off the larger portions… and in fact, my husband usually goes back for seconds.  Not because he’s still hungry, but because it’s that good.

 

Chicken Parmesan Kale Bake

Ingredients:

  • 2 lbs chicken breast or thighs
  • 6 – 8 pieces of bacon
  • 10 – 12 oz bag of frozen kale
  • 1/2 yellow onion, diced
  • 8 oz cream cheese, room temp
  • 1/2 cup mayonaise
  • 3 tsp garlic paste (1 large clove, mashed)
  • 1 1/2 cups grated parmesan
  • 2 oz shredded parmesan
  • 3 oz shredded Italian cheese blend (or mozzarella)
  • favorite seasonings for cooking chicken (here I used my usual go-to when baking chicken: salt, pepper, onion powder, garlic powder, cayenne pepper, and crushed red pepper)

So… for whatever reason, KNOWING this recipe is for a Chicken Parmesan KALE Bake, I somehow forgot to include the bag of kale in the picture above.  And knowing your life won’t be complete until you see a frozen bag of kale on the internet… here you go.

Instructions:

1.  Please note: this recipe calls for the chicken and bacon to be precooked before baking in the casserole.  If desired, you could cook these the day before and finish the recipe the next day.

Cook chicken as desired.  I baked mine at 350° for about 35 minutes.  I sprinkled on the above seasonings liberally prior to baking.  Except for the cayenne pepper and crushed red pepper; I used a lighter hand on those.

2.  Let chicken cool for at least 15 minutes and then dice or shred.  I made 4 lbs of chicken at once, so I only cut half for this recipe.  I saved the other half for lunches throughout the week.

3.  Cook bacon with preferred method.  I had fried up a package of bacon for a zucchini alfredo the day before and saved half for this recipe.  I didn’t think to take pictures, but you want about 6 – 8 pieces of bacon, cooked and broken into small pieces.

4.  Dice onion.

5.  Mix together the room temperature cream cheese, mayo, garlic paste, and grated parmesan.  If desired, sprinkle in some additional salt and pepper to taste.

6.  In a large casserole dish, mix the kale, 1/2 of the bacon, chicken, and onion.

7.  Add the parmesan-mayo goodness and mix well.

8.  Layer on the Italian cheese and shredded parmesan.  Top with the remaining bacon.

9.  Bake at 350° for 30 – 35 minutes until cheese is a nice golden brown.

chicken parmesan kale bake

10.  Divide into 6 (or more) servings and enjoy!

As mentioned above, I calculated this recipe at 6 servings, but you can easily get 8 servings if you wanted to cut back on calories a bit.  At 6 servings, this recipe came to about 697 calories, 3 grams net carbs, 48 grams of protein, and 54 grams of fat.  I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

chicken parmesan kale bake

 

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter, Pinterest, or Facebook.  Thank you!

 

Chicken Parmesan Kale Bake recipe minus the story:

Chicken Parmesan Kale Bake

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Category: Dinner

Yield: 6 servings

Serving Size: 6 servings

Calories per serving: 697

Fat per serving: 54 g

Saturated fat per serving: 23 g

Carbs per serving: 5 g

Protein per serving: 48 g

Fiber per serving: 2 g

Sugar per serving: 2 g

Sodium per serving: 1299 mg

Trans fat per serving: 0 g

Cholesterol per serving: 223 mg

Ingredients

  • 2 lbs chicken breast or thighs
  • 6 – 8 pieces of bacon
  • 10 – 12 oz bag of frozen kale
  • 1/2 yellow onion, diced
  • 8 oz cream cheese, room temp
  • 1/2 cup mayonaise
  • 3 tsp garlic paste (1 large clove, mashed)
  • 1 1/2 cups grated parmesan
  • 2 oz shredded parmesan
  • 3 oz shredded Italian cheese blend (or mozzarella)
  • favorite seasonings for cooking chicken (here I used my usual go-to when baking chicken: salt, pepper, onion powder, garlic powder, cayenne pepper, and crushed red pepper)

Instructions

  1. Please note: this recipe calls for the chicken and bacon to be precooked before baking in the casserole. If desired, you could cook these the day before and finish the recipe the next day.
  2. Cook chicken as desired. I baked mine at 350° for about 35 minutes. I sprinkled on the above seasonings liberally prior to baking. Except for the cayenne pepper and crushed red pepper; I used a lighter hand on those.
  3. Let chicken cool for at least 15 minutes and then dice or shred.
  4. Cook bacon with desired method (I fried mine). Let cool and then break into smaller pieces.
  5. Dice onion.
  6. Mix together the room temperature cream cheese, mayo, garlic paste, and grated parmesan. If desired, sprinkle in some additional salt and pepper to taste.
  7. In a large casserole dish, mix the kale, 1/2 of the bacon, chicken, and onion.
  8. Add the parmesan-mayo goodness and mix well.
  9. Layer on the Italian cheese and shredded parmesan. Top with the remaining bacon.
  10. Bake at 350° for 30 – 35 minutes until cheese is a nice golden brown.
  11. Divide into 6 (or more) servings and enjoy!

Notes

5 grams total carbs - 2 grams fiber = 3 grams net carbs

You can reduce the amount of calories my portioning out 8 servings instead of 6. In addition, you can probably cut back on the amount of cheese... but why on earth would you want to do that?!

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One Comment

  1. Looks great!

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