Confetti Chicken Casserole

INGREDIENTS

• 1/2 Cooked Onion (red preferred)
• 2 Red Bell Peppers
• 3 cloves garlic, minced
• 1 tsp olive oil
• 2 cups cooked corn
• 2 cups sliced kale
• 4 cups cubed baked/cooked chicken breast
• 1/2 cup avocado oil mayonnaise
• 1 tsp coarse sea salt
• 1/2 tsp ground black pepper
• 1/2 cup shredded cheddar cheese
• 6 strips bacon, crumbled
• 1 large green onion for garnish

INSTRUCTIONS

1. Preheat the oven to 375F. Line a baking sheet with parchment paper
2. Place chicken on the lined baking sheet. Brush with olive oil and sprinkle with salt/pepper
3. Bake for 40 minutes, until chicken reaches 165F.
4. Cut chicken into 1/2" cubes.
5. Dice the onion and peppers and mince garlic.
6. Heat olive oil in a pan over med-high. When hot, add the onion, peppers, and garlic.
7. Cook, stirring occasionally for 5-6 minutes, until the vegetables are wilted and slightly browned.
8. In a large bowl, stir together the onion and bell pepper mixture, corn, kale, chicken, mayo, salt, and pepper until combined.
9. Transfer the chicken mixture to a 3qt rectangular casserole dish, then top with cheese and bacon.
10. Preheat oven to 350F.
11. Bake for 30 minutes, until the cheese is browned and bubbling.
12. Meanwhile slice the green onion and set aside.
13. Let the casserole cool slightly, garnish with green onion, and serve!