Chicken and Kale Casserole

4 12 2011

Tonight’s wonderful Sunday supper….a chicken and kale casserole, idea compliments of Everyday Food! Even if you’re only cooking for 2 people, make this whole recipe and enjoy leftovers through the week!

Chicken and Kale Casserole

The following serves 8:

  • Course salt and ground pepper
  • 3/4 lb large pasta shells (I used 1 lb of medium shells)
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 garlic gloves, minced
  • 2 bunches kale (1 1/2 lbs), tough stems and ribs removed, leaves coarsely chopped
  • 2 cups shredded or chopped cooked chicken (about 1/2 of a rotisserie chicken)
  • 1 container (48 oz) part-skim ricotta
  • 3 Tbsp grated lemon zest (from 2 lemons)
  • 3/4 cup parmesan, grated

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package. 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. A tip I picked up from the Food Network Chefs that has stuck with me: anytime you’re cooking / sauteing greens, zest or sprinkle some nutmeg over them as they cook.

Transfer kale 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 x 13 inch baking dish, top with 1/4 cup parmesan.

Bake until top is golden, about 30 minutes. I recommend serving individual portions with a little sprinkle of lemon juice, parmesan cheese and black pepper.




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