Martha Stewart's Chicken and Kale Casserole

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, diced
• 4 cups kale, chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 can diced tomatoes, drained
• 1 cup low sodium chicken broth
• 1/2 cup grated Parmesan cheese

Directions

1. Set the oven to 375 degrees F (190 degrees C).
2. Warm the olive oil in a large skillet over medium heat. Stir in the onion and garlic, and cook until they have softened, about 5 minutes. Add the kale and continue cooking for another 5 minutes, stirring now and then.
3. In a large bowl, mix together the chicken broth, diced tomatoes, thyme, pepper, cooked chicken, and the kale mixture until everything is evenly combined.
4. Spoon the mixture into a 9x13 inch baking dish, smoothing it into an even layer. Scatter the Parmesan cheese over the casserole.
5. Bake until the Parmesan is melted and bubbling, about 25 minutes. Serve hot.