BBQ Chicken and Kale Casserole (TMX)

This BBQ Chicken and Kale Casserole is a take on an old family favourite. As a child, my mum used to make a deliciously filling tuna casserole; a bottom layer of rice, with a creamy, cheesy tuna top. However, with hubby not a fan of seafood, I’ve adapted mum’s original recipe to please the main man!

BBQ Chicken and Kale Casserole

Dee's Home Kitchen
Course Main Course


  • 350 g basmati rice
  • full kettle boiling water
  • 80 g kale leaves only
  • 1 small bunch dill
  • 1 small bunch parsley
  • salt and pepper to taste
  • 25 g butter for rice mixture
  • 40 g butter for bechamel sauce
  • 40 g flour
  • 500 g milk
  • 1 whole BBQ chicken shredded
  • 1 1/2 cups tasty cheese grated
  • 1 tbsp dijon mustard


  • Preheat over to 180 degrees celsius.
  • Shred BBQ chicken and put aside.
  • Boil a full kettle of water.
  • Place steamer basket into TMX and measure rice. Remove basket of rice and rinse thoroughly under cold water.
  • Add steamer basket back into TMX and cover rice with boiled water (approximately 1/2 cm above rice).
  • Cook 10min/varoma/sp 2/mc on.
  • While rice is cooking, finely chop the kale, dill and parsley. Transfer to a large mixing bowl.
  • Add cooked rice to the mixing bowl, along with 25g butter and combine all ingredients. Transfer rice mixture to a large baking tray, spreading evenly.
  • Empty water out of TMX bowl and wipe down with paper towel.
  • Add 40 g of butter to the TMX. Cook 3 min/100 deg/sp 1.
  • Add flour. Cook 3 min/100 deg/sp 1.
  • Add milk. Cook 6 min/90 deg/sp 4.
  • With 1 minute left of cooking time, add dijon mustard through the lid opening.
  • Add shredded chicken to the bechamel sauce in the TMX bowl and mix gently with a spatula.
  • Evenly spread bechamel/chicken mixture over rice, then sprinkle with cheese
  • Cook for approximately 45 minutes, until cheese has melted and is golden brown.
Keyword casserole, chicken