Chicken and Kale Casserole

chicken and kale casserole

I was about to serve the usual quick meal of Costco rotisserie chicken, roasted vegetables, and roasted potatoes when my husband complained that he just couldn’t eat that AGAIN. I started looking for rotisserie chicken recipes, and this one seemed great.  I substituted a 16 oz bag of frozen chopped kale for the fresh kale, and added red pepper flakes. The lemon adds a little unexpected flavor.

  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 8
  • Coarse salt and ground pepper
  • red pepper flakes, to taste
  • 3/4 pound large pasta shells (whole wheat okay)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced medium
  • 3-10 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 15 oz container part-skim ricotta
  • finely grated lemon zest from 1 lemon
  • 3/4 cup Parmesan, grated (2 1/4 ounces)

chicken and kale casserole

  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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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