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Chicken and Kale Casserole

Recipe photo courtesy of Anna Williams

This is a hearty and healthy baked pasta dish for the whole family.

Source: Everyday Food, November 2011
Total Time Prep Servings



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How would you rate this recipe?
  • MS11281011
    2 JAN, 2019
    This is a great recipe. Minor tweaks included using a legume-based (chickpea) gluten-free pasta due to family needs, and ramping up the seasoning a bit with added garlic granules, onion granules, sprinkling of aleppo pepper and splash or two of coconut aminos (we love them as a basic seasoning). I did add some pasta water to the mix because it seemed dry (consistent w/other reviewer comments)..... and used way less ricotta!!! by about 50% less. The 48 oz ricotta in the recipe seems WAY off, like, maybe an error: our ricotta typically comes in 12 oz containers, so that would be 4 containers worth and that volume simply doesn’t jive with the proportions of other ingredients and seasonings, not in my experience (and being a southern Italian, I cook frequently with ricotta ...) Were it not for that pissible glitch I might have given this 5***** instead of 4****.
  • nmarx1563322
    16 OCT, 2018
    I was looking for a quick dinner idea to use up some items I had in the fridge and found this casserole. I quickly glanced at the list of ingredients without paying much attention to the amounts. As I got started with preparation, I realized I only had about 2/3 of the ricotta called for. So I reduced the recipe proportionately, using only 8 oz. pasta rather than 12 oz. The resulting amount of casserole mixture still filled a 9x13 pan about 2/3 full. It was plenty to serve my husband, myself, and our four small children with a little leftover. I did read several of the reviews, but only made very small changes based on that feedback. The chicken I had was some roasted breast meat and was well-seasoned. I heavily salted the water to season the pasta. I saved about a cup of the pasta water. After I stirred together the mixture, I tasted it and added salt and pepper to taste, as well as about 1/2 cup of the pasta water to thin it out a bit. The only other difference from the original recipe is that I used whole-milk ricotta rather than part-skim, because that is what I had on hand. The casserole was simply flavored, but well-seasoned and was not dry. I would make this again.
  • Brandymarie23
    7 SEP, 2015
    I came across this recipe because it looks easy and I love the combination of ingredients. I haven't made it yet but I can almost guarantee why people have said its bland. You're adding an entire tub of ricotta without seasoning it. Try adding salt, pepper, an egg, some fresh thyme or any other herb to the ricotta before adding it. Depending on your chicken you might want to season that too. Adding seasoning to every layer creates a tasty dish!
    • MS10704872
      30 SEP, 2018
      And always, always always use whole milk ricotta! It makes a huge difference.
  • lemonyzephyr
    1 FEB, 2018
    This was definitely dry - after reading reviews, I made some adjustments making 2 variations in 2x square pans which helped. I think if I made it again, I'd use way less ricotta than in the recipe - probably about half as much as it calls for. For my adjustments, I added store bought pesto (4 big teaspoonfulls) as well as a cup of sundried tomatoes packed in oil - I omitted the lemon zest. The olive oil really helped the moisture. For the second variation, I added the juice of 2 lemons and the zest of two lemons and this was bright and delicious. I also drizzed some olive oil on both which kept things more moist.
  • MS10343061
    26 JAN, 2018
    very dry...I added a little heavy cream and grated mozzarella. Also, too much pasta
  • lfoster423847015
    1 OCT, 2017
    Needs more salt, pepper, garlic, ital seasoning and liquid. lots more liquid.
  • rosemamyfallgm
    5 OCT, 2016
    I noticed a lot of people were complaining about this recipe being bland, I tried it out and made a few tweaks, including adding cumin, paprika, and herbs. I also added pasta water and milk to the cheese mixture to make it more of a sauce. Turned out great! -Rose Fall, blogger at Eat Sleep Reheat
  • MS12235365
    12 AUG, 2015
    I tried this recipe and with a few changes adding cream to the kale mixture and added salt and pepper as I went along. I also season the chicken before I added it to the mixture.
  • John Stafford Ryals
    12 JAN, 2015
    I made this recipe for my wife, mother-in-law, and myself. The only one that enjoyed it was the disposal.
  • HomeStager
    20 JAN, 2014
    We made this last night with spinich. It was incredibly bland! I think we will play with adding spices to this the next time we make it to give it more flavor. The combination of ingredients are fine, it just doesn't have any other background flavoring beyond the creaminess. We think the chicken could be seasoned before adding it to the sauce as well as using a white onion instead of a yellow one. Taste the food at each step to make sure it has a better balance beyond the cream flavor.

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