CHICKEN AND KALE CASSEROLE

Chicken and Kale Casserole image

Provided by Alexa Mogan

Time 25m

Number Of Ingredients 10

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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.