Best Chicken And Kale Casserole Recipes

Chicken and Kale Casserole image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 10

Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 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 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)

Steps:

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.

Nutrition Facts : Calories 563 g, Fat 22 g, Fiber 4 g, Protein 40 g, SaturatedFat 12 g

Kale and Artichoke Chicken Casserole image

Provided by Valerie Bertinelli

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan
Nonstick cooking spray, for spraying the baking dish
2 tablespoons panko breadcrumbs

Steps:

Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.

Martha Stewart Chicken and Kale Casserole image

Provided by AmyZoe

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

coarse salt, to taste
ground pepper, to taste
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
1 1/2 lbs kale, tough stems and ribs removed and leaves coarsely chopped (1 1/2 lbs)
2 cups shredded chicken or 2 cups chopped cooked chicken from 1/2 rotisserie chicken
48 ounces part-skim ricotta cheese
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup parmesan cheese, grated

Steps:

Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

Nutrition Facts : Calories 368, Fat 20.5, SaturatedFat 12.4, Cholesterol 71.9, Sodium 407.3, Carbohydrate 20.7, Fiber 2.3, Sugar 1.6, Protein 27.3

Chicken and Kale Casserole image

Provided by Alexa Mogan

Time 25m

Number Of Ingredients 10

coarse salt and ground pepper
3/4 lb large pasta shells
2 Tbsp unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunch kale, (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 c shredded or chopped cooked chicken, (from 1/2 rotisserie)
48 oz container of part skim ricotta
3 Tbsp finely grated lemon zest, (from 2 lemons)
3/4 c grated parmesan

Steps:

1. Preheat oven to 350. In a large pot of boiling salted water, cook pasta to package directions and drain. Return to pot. In a large skillet melt butter over medium-high heat and add the onion and garlic. Cook until onion is beginning to soften, 4 minutes or so. 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 cheese and season with salt and pepper. Transfer mixture to a 9x13 baking dish. Top with remaining cheese and bake until top is golden, about 30 minutes.