Chicken and Kale Casserole

Alexa Mogan

By
@AlexaFaith24

I got this recipe from good ole Martha Stewart :) Very tasty!


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Serves:

8

Prep:

25 Min

Method:

Bake

Ingredients

coarse salt and ground pepper
3/4 lb
large pasta shells
2 Tbsp
unsalted butter
1 large
yellow onion, diced medium
3
garlic cloves, minced
2 bunch
kale, (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 c
shredded or chopped cooked chicken, (from 1/2 rotisserie)
48 oz
container of part skim ricotta
3 Tbsp
finely grated lemon zest, (from 2 lemons)
3/4 c
grated parmesan

Directions Step-By-Step

1
Preheat 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.
2
Stir 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.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Pasta
Regional Style: American