Chicken and Kale Casserole

Chicken and Kale Casserole
Chicken and Kale Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 chicken)

  • 1

    container (48 ounces) part-skim ricotta

  • 3

    tablespoons finely grated lemon zest (from 2 lemons)

  • 3/4

    cup Parmesan, grated (2 1/4 ounces)

Directions

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

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