Name: Chicken and Kale Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 c. shredded or chopped cooked chicken -; 1 container part-skim ricotta -; 3 tbsp. finely grated lemon zest -; 3/4 c. grated Parmesan -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Kale Casserole

1. Coarse salt -

2. Ground pepper -

3. 3/4 lb. pasta shells -

4. 2 tbsp. unsalted butter -

5. 1 large yellow onion -

6. 3 clove garlic -

7. 2 bunch kale -

8. 2 c. shredded or chopped cooked chicken -

9. 1 container part-skim ricotta -

10. 3 tbsp. finely grated lemon zest -

11. 3/4 c. grated Parmesan -

How to cook deliciously - Chicken and Kale Casserole

1. Stage

Preheat 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.

2. Stage

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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.