chicken and kale casserole
I got this recipe from good ole Martha Stewart :) Very tasty!
yield
8 serving(s)
prep time
25 Min
method
Bake
Ingredients For chicken and kale casserole
-
coarse salt and ground pepper
-
3/4 lblarge pasta shells
-
2 Tbspunsalted butter
-
1 lgyellow onion, diced medium
-
3garlic cloves, minced
-
2 bunchkale, (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
-
2 cshredded or chopped cooked chicken, (from 1/2 rotisserie)
-
48 ozcontainer of part skim ricotta
-
3 Tbspfinely grated lemon zest, (from 2 lemons)
-
3/4 cgrated parmesan
How To Make chicken and kale casserole
-
1Preheat oven to 350. In a large pot of boiling salted water, cook pasta to package directions and drain. Return to pot. In a large skillet melt butter over medium-high heat and add the onion and garlic. Cook until onion is beginning to soften, 4 minutes or so. Add kale, cover and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
-
2Stir in chicken, ricotta, lemon zest, and 1/2 cup parmesan cheese and season with salt and pepper. Transfer mixture to a 9x13 baking dish. Top with remaining cheese and bake until top is golden, about 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT