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Chicken and Kale Casserole
Yields:
8
Prep Time:
25 mins
Total Time:
1 hr 15 mins
This cheesy chicken and kale casserole is perfect for a weeknight dinner.
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Ingredients
- Coarse salt
- ground pepper
- 3/4 lb. pasta shells
- 2 Tbsp. unsalted butter
- 1 large yellow onion
- 3 clove garlic
- 2 bunch kale
- 2 cups shredded or chopped cooked chicken
- 1 container part-skim ricotta
- 3 Tbsp. finely grated lemon zest
- 3/4 cup grated Parmesan
Directions
- Step 1Preheat oven to 350 degrees F. 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.
- Step 2Stir 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.
Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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