Chicken, Squash, Kale + Whole Grain Casserole

The Cooking Doc®
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Course Main Course
Servings 6
Calories 387 kcal


  • Extra Virgin Olive Oil
  • 3 Leeks or 1/2 an onion
  • 1 large chicken breast shredded (can use a rotisserie chicken – but it’s better if you make it fresh)
  • 1 bunch of kale chopped
  • 2 garlic cloves minced
  • ½ cup no sodium chicken broth
  • 2 large yellow squashes diced (about 4 cups)
  • 2 cups farro or brown rice
  • 1 cup freshly grated parmesan cheese
  • 1 cup low sodium or freshly made bread crumbs
  • 1 egg beaten
  • ¼ cup diced Italian parsley


  • Preheat the oven to 400º.
  • Cook the farro. Put 2 cups farro into a medium sauce pan and cover at least 2 inches above the farro. Bring to a boil and simmer for 10-20 minutes until tender. Drain and set aside.
  • Heat a large saute pan over medium heat. Once hot, cover with 2-3 tablespoons of EVOO, allow the oil to heat up, and then add the leeks and a pinch of salt. Cook the leeks for 5 minutes until soft but not browned.
  • Add the kale and cook 2 minutes until it brightens.
  • Create a hole (#PROtip) in the center of the pan and add the garlic. Cook for 30 seconds until fragrant, being careful not to burn it.
  • Add the chicken broth and cook until the broth is mostly absorbed.
  • Add the squash, another splash of EVOO and a pinch of salt and cook until all the vegetables are soft, 5-7 minutes. Let the vegetables cool.
  • Mix the vegetables, farro, parmesan cheese, shredded chicken, egg and ½ cup of bread crumbs together in a large bowl and then add the mixture to a medium sized casserole dish that has been coated with cooking spray.
  • Cover the mixture with the remainder of the bread crumbs.
  • Bake for 25-35 minutes until the mixture is browned and the cheese is melted.


For a lower potassium modification, substitute brown rice for farro. Because of the vegetables and the chicken, the dish will still be a medium potassium dish.


Serving: 2.33CupsCalories: 387kcalCarbohydrates: 41gProtein: 39.13gFat: 12.03gSaturated Fat: 3.81gCholesterol: 125mgSodium: 272mgPotassium: 510mgFiber: 4gSugar: 2.71gCalcium: 145mgMagnesium: 48mgPhosphorus: 280mg
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