CHICKEN & KALE SHELL CASSEROLE

November 29, 2012 · 4 comments

in Chicken Entrees, Dinners, Pastas, Recipes

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I think I’ve done something that’s pretty unusual.

We have a present under our tree. But there is no tree.

Yep, I bought David a Christmas present and it is wrapped and sitting where the tree will be (as of this Sunday.) Is that peculiar? Have others done that? I just couldn’t help myself.

Here’s a gift you can give someone anytime of year, even if you haven’t checked a single item off our your shopping list. That’s right – the gift of a homemade meal. (See what I did there? That’s what the people in the biz call a transition.)

Chicken & Kale Shell Casserole
Serves 5-6

3/4 pound large pasta shells, cooked al dente
2 tablespoons butter
1 yellow onion, diced
3 garlic cloves, minced
2 bunches kale, leaves coarsely chopped
2 cups cooked chicken, shredded
45 ounces ricotta
3 tablespoons lemon zest
3/4 cup Parmesan, grated
Salt & pepper

Preheat oven to 350 degrees. In a large skillet, cook onion and garlic in butter over medium-high heat for about 5 minutes. Add kale to skillet and cover to cook for another 6-8 minutes, until kale is tender.

Transfer to a large bowl with cooked shells, chicken, ricotta, lemon zest, and 1/2 cup parmesan.

Mix and season with salt & pepper.

Spread in 9×13 baking dish and bake for 30 minutes, until golden brown.


5.0 from 2 reviews
chicken & kale shell casserole
 
Author:
Serves: 5-6
Ingredients
  • ¾ pound large pasta shells, cooked al dente
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 bunches kale, leaves coarsely chopped
  • 2 cups cooked chicken, shredded
  • 45 ounces ricotta
  • 3 tablespoons lemon zest
  • ¾ cup Parmesan, grated
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees. In a large skillet, cook onion and garlic in butter over medium-high heat for about 5 minutes. Add kale to skillet and cover to cook for another 6-8 minutes, until kale is tender.
  2. Transfer to a large bowl with cooked shells, chicken, ricotta, lemon zest, and ½ cup parmesan.
  3. Mix and season with salt & pepper.
  4. Spread in 9x13 baking dish and bake for 30 minutes, until golden brown.

 

Modified from Martha Stewart.

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{ 4 comments… read them below or add one }

e November 19, 2013 at 2:22 am

I just tried this tonight and omg fantastic! Agreed, definitely easy to make and tasty, and surprisingly filling after a bowl. This will be made again~

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Rachel Schultz November 19, 2013 at 1:38 pm

Thanks e!

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Melissa August 4, 2013 at 1:58 am

I just made this for dinner tonight, pretty easy and turned out delicious! I had never cooked with kale before and this was a great way to use it!

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Rachel Schultz August 4, 2013 at 1:20 pm

Cool! Thanks for reminding me of this recipe with your comment. I want to make it again soon.

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