Chicken Casserole



  • 2 tbsp olive and vegetable oil mixture
  • 1 cup  bacon, chopped
  • 1 ea b/s chicken breast & thigh, diced & seasoned with salt & pepper
  • 1 cup onion, chopped
  • 4 ea garlic cloves, chopped
  • 1 tbsp kosher salt
  • 1 tsp crushed red pepper
  • 4 cup cooking greens (collards, kale, etc), chopped & packed
  • 2 cup cooked black-eyed peas
  • 4 cup chicken stock
  • 2 cup long grain white rice
  • 1-2 tbsp apple cider vinegar
  • salt & pepper, to taste

Preparation Instructions

  1. Pre-heat a deep cast iron pot over medium heat and pre-heat the oven to 350°F.
  2. Add the oil  and bacon into the pan.  Cook until the bacon is almost crispy, stirring occasionally.
  3. Dice and season the chicken while the bacon is cooking.
  4. Turn the heat to a medium to high heat and add the chicken.  
  5. Sear the chicken and try to get some good color on it.
  6. Next, add the onions and garlic until the onions become translucent.
  7. Then, add the collard green stems first and cook until soft. 
  8. Season with salt and crushed red pepper.
  9. Add the collard green leaves in.
  10. Also, add the black-eyed peas.
  11. Add the stock and bring to a simmer then add the peas and rice.  Stir very well, cover with foil, and then place it in oven.
  12. Cook in the oven for about 20 minutes.
  13. Finally, add the cider vinegar.
  14. Enjoy!

AUTHOR: Jenn Robbins

Back To Top

Similar Recipes