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Chicken and Kale Casserole

from http://www.marthastewart.com/862208/chicken-and-kale-casserole
  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Serves 8

Ingredients

    • 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)

Directions

  1. 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.
  2. 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.
This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Kale, Onion, Yellow, Kale, Siberian, Kale, Red Russian, Kale, Dino, Chicken,

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