Kale + Chicken Casserole

Kale Casserole

I posted my first attempt at a kale recipe earlier in the month, but this dish can be served as a main dish.  It is not as healthy, but it’s winter in New England and this is perfect!

For the original recipe click here, below is my modified version that I came up with as I started cooking.

Ingredients:

1. 3/4 lbs. whole wheat pasta shells

2. 2 bunches of kale coarsely, chopped

3. 3 garlic cloves, diced

4. 1 small yellow onion, chopped

5. 2 c. cooked rotisserie chicken (or whatever cooked chick you have will do)

6. 1 container of part skim ricotta

7. 3/4 c. grated parmesan cheese

8. 3 tbsp. lemon zest grated

9. s&p to taste

Directions:

1. Boil water in sauce pan

2. Add pasta

3. Preheat oven @ 350

4. In skillet melt butter + add garlic + add onion (until onion is translucent)

5. Add kale + cover = until tender (5 minutes)

6. Drained pasta put back in pot + add ingredients from skillet + stir in chicken, ricotta,

lemon zest and 1/2 c. parmesan + season with s&p

7. Transfer mixture to baking dish 9 x 13 + sprinkle remaining parmesan cheese on top

8. Cook for 30 minutes until golden brown = DINNER!!!!

This is very filling, a good alternative to the well known chicken, broccoli and ziti dish many people cook on a cold winter night.  Enjoy this by the fire this winter!

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