Spinach, kale, and chicken dip casserole

Updated at: Fri, 05 Jul 2024 02:11:06 GMT

Step 1

Set oven to 425°f. Peel and cut Japanese sweet potato into 1/2 inch cubes, rinse, and dry. In pyrex add potatoes and 2-4 tablespoons of coconut oil and mix till coated. Bake for 30 minutes uncovered

Step 2

In a small pot while potatoes are cooking bring to boil water and sea salt. Cook 2 cups of kale and 2 cups of spinach till soft. Drain and rinse in cold water, set to side to drain.

Step 3

In the same small pot use 1-1 1/2 TBS vegan butter on simmer and cook 2 garlic cloves and the whites of the green onions till golden. Add in 1/3 cup cashew cream cheese to pan, 2 cups almond milk, and 5 thin slices of vegan Parmesan, mix on simmer till mostly melted together (mixture will be watery and stir occasionally). While the mixture is cooking squeeze out excess water from spinach/kale and chop into small pieces and chop chicken thigh into small pieces. Add to the mixture when the mixture is mostly melted. Mix kale, spinach, chicken and cream mixture together till cheese is fully melted. Put to the side till potatoes are done

Step 4

When the potatoes are done turn the oven to 375°f. Pull potatoes out of the oven and add the spinach/kale/chicken dip to the Pyrex dish and mix. Put dish in for 10-15 minutes or till the dip is no longer liquid.

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