chicken and kale casserole
Updated on Feb 6, 2014
I got this recipe from good ole Martha Stewart :) Very tasty!
prep time
25 Min
cook time
method
Bake
yield
8 serving(s)
Ingredients
- - coarse salt and ground pepper
- 3/4 pound large pasta shells
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced medium
- 3 - garlic cloves, minced
- 2 bunches kale, (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
- 2 cups shredded or chopped cooked chicken, (from 1/2 rotisserie)
- 48 ounces container of part skim ricotta
- 3 tablespoons finely grated lemon zest, (from 2 lemons)
- 3/4 cup grated parmesan
How To Make chicken and kale casserole
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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