Recipes Ingredients Meat & Poultry Chicken Chicken and Kale Casserole 3.2 (1,105) 25 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 15 mins Servings: 8 This is a hearty and healthy baked pasta dish for the whole family. Ingredients 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) Directions 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. 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. Anna Williams Print