Chicken and Kale Casserole
Trying to squeeze kale into meals may prove difficult, as kids stick their noses up just with the mention of it. Chicken, pasta and cheese serve as a quick disguise. A little bit of everything goes into this delicious weeknight entree.
READ: Is Kale Really That Good For You?
Ingredients:
Coarse salt and ground pepper
3/4 pound large pasta shells or sub with gluten free
2 tablespoons unsalted butter or sub with ghee or grass fed butter
1 large yellow onion, diced medium
1-2 garlic cloves, minced (your preference)
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 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)
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.
