I can’t believe I have not posted this recipe yet! I made it almost two months ago and had totally forgotten about it. I am a hug fan of casseroles or any dish that can be prepared ahead of time. That way I can cook at nap-time then at dinner all I have to do is pop it in the oven. This dish makes alot, I separated it into two dishes and brought half to my sister in law who had just had a baby. If you buy a rotisserie chicken this is super easy to make. Not many ingredients but they all pair together really well. I love the addition of the lemon in it, it adds such a nice unexpected flavor. Plus since there is kale in it you are getting a serving of leafy green veggies for the day. I of course had to tweak the recipe by adding more cheese- everything tastes better with extra cheese!
This is such a great weekend night meal!
Enjoy!
|| C H I C K E N A N D K A L E C A S S E R O L E ||
Recipe adapted via Martha Stewart
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 (I used rotisserie chicken)
- 1 container (28 ounces) part-skim ricotta
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- 3/4 cup Parmesan, grated
- 1 Container Cottage Cheese
- 1 cup grated mozzarella
- salt and pepper to taste
-
Step 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. -
Step 2
Stir in chicken, ricotta, cottage cheese, lemon
zest, and 1/2 cup Parmesan, and mozzarella; 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.
Oh YUM — I have everything to make this — might make it for din din tonight. Looks so good!
Looks amazing! And for a casserole, doesn't seem too unhealthy. I'm a big fan of anything I can prepare ahead of time!
This looks so good. I love dinners in a single pan/pot. I'm making this asap!
I am a little behind on my blog reading, but in response to your motherhood post, I totally agree with you. I think there is difficulty no matter if a mother stays home or goes back to a job outside of the home. And we all suffer guilt either way. :{ We just need to all be there for one another.
OMG! This looks delish! I need to take a day off to try your recipes!
OH I need to try this. It looks delicious! Thanks for posting!!
Yum! This looks really delish!
You had me at casserole! I love anything that cooks in one dish.
Yum Yum Yum Yum Yum!
Can't wait to make this! Thanks for posting!
This combines my 3 faves! I think my kids would eat it too! I'm totally making this tonight, thanks:)
yummm! your recipes always make me so hungry!
Okay this sounds amazing…definitely adding it to my list of recipes!
Oh I'm going to make this one!
Yes and Yes. I love dinners like this–easy–but GOOD! Thanks!
You are the best cook!
yum! i want to try this recipe! i havent gotten on t he kale train but i think i can do it mixed with cheese n chicken! xo jillian – cornflake dreams
Thanks for posting. This looks delicious and I would like to try making it this week! Your recipe calls for 1 container of cottage cheese–could you clarify which size? Thanks and love your blog!
Thanks for sharing! This sounds good and I'm going to put it on our menu this week! Question… What size container of cottage cheese do you use?