Kale and Chicken Bake

This was a last minute idea that came together amazingly well. Sometimes the best things are just thrown together. I had two bunches of kale, dino & purple. I also had two chicken breasts ( which I usually am not a huge fan of other than sliced on salads) left over from a roasted chicken. I diced the chicken, chopped the kale, and added the rest of the ingredients and baked the dish in the over. To my surprise, this is my families new go to meal that is low carb, healthy, and filling!

You will need:

2 bunches kale ( washed, stem trimmed, and chopped)

two chicken breasts chopped ( or two cups of chicken chopped)

2 eggs

two tablespoons chopped garlic

one onion (small) chopped

1 cup shredded cheddar

1 1/2 cup parmesan cheese

slivered almonds ( 1/2 cup for topping)

spices: salt, pepper, nutmeg

I added all ingredients and mixed well except I left out one cup parmesan and the slivered almonds. I poured it all into a large glass pyrex dish. I covered the top with parmesan and almonds and covered with foil. Half way through the baking I uncovered. Preheat the oven to 400 degrees. Cook covered for 30 minutes. Uncover and cook another 30 minutes. I usually cook another 15minutes to brown really well. I LOVE crispy tops!

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