chicken and kale casserole
I got this recipe from good ole Martha Stewart :) Very tasty!
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yield
8 serving(s)
prep time
25 Min
method
Bake
Ingredients For chicken and kale casserole
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coarse salt and ground pepper
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3/4 lblarge pasta shells
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2 Tbspunsalted butter
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1 lgyellow onion, diced medium
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3garlic cloves, minced
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2 bunchkale, (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
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2 cshredded or chopped cooked chicken, (from 1/2 rotisserie)
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48 ozcontainer of part skim ricotta
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3 Tbspfinely grated lemon zest, (from 2 lemons)
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3/4 cgrated parmesan
How To Make chicken and kale casserole
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1Preheat oven to 350. In a large pot of boiling salted water, cook pasta to package directions and drain. Return to pot. In a large skillet melt butter over medium-high heat and add the onion and garlic. Cook until onion is beginning to soften, 4 minutes or so. Add kale, cover and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
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2Stir in chicken, ricotta, lemon zest, and 1/2 cup parmesan cheese and season with salt and pepper. Transfer mixture to a 9x13 baking dish. Top with remaining cheese and bake until top is golden, about 30 minutes.
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