MARTHA STEWART CHICKEN AND KALE CASSEROLE

Martha Stewart Chicken and Kale Casserole image

Provided by AmyZoe

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