Recipes by Marcia Frost

Creamy Kamut
and Chicken Casserole

Grains are healthy and contain important nutrients. Thanks to a boxful of fun from Pereg, I've been experimenting with some new ones.

Kamut is an ancient grain that's a great source of protein and fiber, as well as thiamin, niacin, zinc, and magnesium. It is a wheat, so it won't work in gluten-free diets.

My friend, Betty, helped me out by making this one and it was delcious. I'm going to give it a try with spinach next time. .

2 cups Kamut, cooked according to the package*
8 oz chicken breasts
4 cups collard greens
2 cloves garlic
1/3 chopped onion
1 teaspoon thyme
3 tablespoons all-purpose flour
1 teaspoon Kosher salt
1/2 red pepper, chopped
1-1/2 tablespoons olive oil
1-1/2 ounces Cotswold cheese
1-1/2 cups milk (I use low fat)

(See below for complete directions)


  • Preheat oven to 450 degrees.

  • Heat the oil over medium-high heat in an oven-proof skillet. Add the garlic and onions and cook a minute or two until softened.

  • Add the collard greens and red pepper into the skillet and cook until the greens have wilted.

  • Whisk milk, flour, salt and thyme together in a bowl.

  • Stir the milk mixture into the skillet. Reduce the heat and cook until it begins to thicken.

  • Remove the pan from the heat. Mix in the cooked kamut.

  • Sprinkle the top with the cheese and place in the oven for five minutes, or until cheese is melted.

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