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Chicken and Kale Casserole

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  • Total Time:
  • Servings: 8
Chicken and Kale Casserole

Source: Everyday Food, November 2011

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

  1. 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.

  2. 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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