Remember that great Southwestern Kale Dip I posted a few days ago? Well, I added lots of new ingredients and pushed it over into the casserole category. Perfect for these cool Fall nights.
Let's start with cooking the kale down first.
Saute 1 large or 2 medium chopped yellow onions over medium heat in 1 T. butter and 1 T olive oil. Stirring occasionally, let them cook until softened and translucent about 5 minutes. Add in 4 cloves of garlic (minced). Cook for an additional minute or two. Don't let the garlic burn!
Add 1 cup chicken broth/stock and then 8-10 cups of kale (packed into the measuring cup). Reduce heat to simmer and cover. Let cook for 30 - 40 minutes until the kale is wilted.
Now on to the other ingredients:
3 cups (cooked) yellow rice
2 cans Rotel tomatoes
2 cans black beans, rinsed and drained
12 oz. cream cheese, softened
Rotisserie chicken (I used the shredded breast meat only, feel free to use dark meat only or mix)
1 t. chili powder
1 t. cumin
1/2 t. cayenne pepper
2 T. Tome's Southwest Chipotle Seasoning (if you can't find this, just add additional chili powder)
2 cups Mexican Cheese blend (divided)
In a large bowl, combine the cooked kale, rice, beans, cream cheese, chicken, seasoning and 1 1/2 cups of the shredded cheese.
Lightly spray a 9 x 13 inch casserole dish with nonstick spray. Spoon in the casserole mixture and top with remaining 1/2 cup cheese. Cover with foil and bake at 350 degrees for about 35- 40 minutes. Remove foil and cook for an additional 10 minutes or so until the cheese on top is browned.