Creamy Chicken and Kamut Casserole

doctorallisonbecker.com

Cpark

2 cups cooked kamut (1 cup uncooked, about 180g; see note for cooking)

1 ½ cups (355ml) cashew milk (or a dairy-free milk of your choice)

3 Tbsp all-purpose gluten-free or wheat flour

1 tsp kosher salt

1 tsp fresh thyme

1 ½ Tbsp sunflower oil

8 oz (225g) chicken breast, chopped into small pieces

½ small onion, chopped (about ⅓ cup)

2 cloves garlic, minced

½ large red pepper, chopped

4 cups chopped collard greens, about 6 large leaves

Directions at doctorallisonbecker.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer