On January 29, 2016, I shared BuzzFeed recipe video below on my Facebook feed with a note to use the kale from my local CSA share to make this for Sunday dinner. And I did. And paired it with simple salt-and-pepper thin spaghetti noodles.
HUGE hit! Takes maybe 5 minutes to layer in the casserole dish (line with aluminum foil to make clean up faster and easier too), and it turned out to be a GREAT way to HIDE VEGGIES from my guys because what they saw looked like pizza on top of chicken. They just thought it was all chicken-y cheesiness and AWESOME.
I’ve made this several times since that first weekend dinner with the following variations:
- frozen chicken with fresh toppings – little bit juicier in the bottom of the pan, but otherwise no difference; the breasts were small and thin, and took 45 minutes
- cubed chicken breast and everything layered more like a casserole for more servings, and baked directly over cooked penne pasta in the casserole dish; same temp and time as original recipe
- “Mexican” style using canned chopped chilis and pepper jack cheese, still using the sliced tomatoes