Confetti Chicken Casserole
User Reviews
4
Confetti Chicken Casserole
Description
This casserole brings together cooked, cubed chicken breasts with sautéed red onion, bell pepper, and garlic, combined with corn kernels and shredded kale. Mayonnaise acts as a creamy binder seasoning the mixture lightly with black pepper and sea salt. Baking the assembled casserole at 350°F melts the cheddar cheese on top and crisps the bacon, adding richness and texture contrast.
The vegetables are softened beforehand by sautéing, which enhances their flavor and ensures even cooking within the casserole. The chicken is prepared by baking seasoned breasts until fully cooked, then cubed to integrate easily with the other ingredients. The final baked dish showcases a harmonious blend of mild savory flavors accented by the saltiness of bacon and vibrant vegetables.
Garnishing with sliced green onion adds freshness and color to the finished dish. This casserole works well as a standalone meal or paired with light salads or bread. Pre-cooking components like the chicken and vegetable mix allows for efficient assembly and baking when ready to serve.
The recipe notes recommend baking chicken breasts separately with basic seasoning and olive oil to ensure proper doneness and safe cooking temperature, providing clear guidance for best results. Prep can be done ahead by storing cooked ingredients refrigerated before combining and baking.
Ingredients
- 1 red onion diced
- 2 bell pepper diced, red
- 3 cloves garlic minced
- 1 teaspoon olive oil
- 2 cups corn kernels or frozen, fresh, cooked
- 2 cups Lacinato kale aka dinosaur kale, shredded
- 4 cups chicken you'll need 2 lbs of boneless skinless chicken breasts - see notes, cubed, baked
- 1/2 cup mayonnaise made with avocado oil
- 1 teaspoon black pepper ground
- 1 teaspoon salt sea salt
- 1/2 cup cheddar cheese optional, shredded
- 6 Bacon cooked and sliced or crumbled, strips
- 1 green onion large, for garnish
Instructions
- Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned. This can be done up to 3-4 days in advance. Store in the refrigerator until ready to prep the casserole.
- Preheat the oven to 350°F.
- In a large bowl, stir together the precooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
- Transfer the chicken mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
- Bake for 30 minutes, until the cheese is browned and bubbling.
- Meanwhile, slice the green onion and set aside.
- After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!
Notes
- Pre-bake chicken breasts at 375°F for 40 minutes until fully cooked; let cool before cubing for the casserole.
- The sautéed vegetables mixture can be prepared up to 3–4 days ahead and refrigerated for convenience.
- Use a 9x13-inch casserole dish for even baking and proper capacity handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1/6 of recipes | |
| Calories | 439kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 107mg | 36% |
| Sodium | 696mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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