Chicken and Kale Casserole

Prep Time:
25 mins
Total Time:
1 hrs 15 mins

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


  • Coarse salt and ground pepper

  • ¾ pound large pasta shells

  • 2 tablespoons unsalted butter

  • 1 large yellow onion, diced medium

  • 3 garlic cloves, minced

  • 2 bunches kale (1 ½ pounds), tough stems and ribs removed, leaves coarsely chopped

  • 2 cups shredded or chopped cooked chicken (from ½ rotisserie chicken)

  • 1 container (48 ounces) part-skim ricotta

  • 3 tablespoons finely grated lemon zest (from 2 lemons)

  • ¾ cup Parmesan, grated (2 ¼ ounces)


  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.

    Chicken and Kale Casserole
    Anna Williams
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