Chicken and Kale Casserole
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ lb large pasta shells (look for whole wheat if possible)
  • 1 large yellow onion, chopped and diced
  • 5 garlic cloves, finely minced
  • 2 bunches kale, chopped and de-stemmed
  • 2½ cups shredded rotisserie chicken
  • 1 container (48 ounces) part-skim ricotta
  • ¼ cup of milk
  • 3 tablespoons lemon zest
  • ¾ cup grated parmesan
  • 2 tbs olive oil
  • 2 tbs thyme
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees. In a large pot of boiling water, cook pasta until al dente. Drain and return to pot, and set aside.
  2. While pasta is cooking, sautee onion, garlic, and thyme in olive oil until translucent. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to large pot with pasta.
  3. Slowly fold in shredded chicken, ricotta, milk, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Parmesan. Bake until top is golden, 30 minutes.
Recipe by The Sunny Side Up Recipes at https://www.thesunnysideuprecipes.com/chicken-and-kale-casserole/