Chicken and Kale Casserole
- 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) ricotta
- 3 tablespoons finely grated lemon zest (from 2 lemons)
- 3/4 cup Parmesan, grated (2 1/4 ounces)
- Produce
- 2 bunches kale (1 1/2 pounds)
- Lemon (3 tablespoons)
- Yellow onion, large medium (1)
- Meat
- Chicken, cooked (2 cups)
- Cooking & Baking
- Garlic cloves (3)
- Pasta & Grains
- Pasta shells, large (3/4 pound)
- Dairy
- Butter, unsalted (2 tablespoons)
- Parmesan, grated (3/4 cup)
- Ricotta (1 container)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 24, 2012 (3 months ago).
123 people saved this recipe.
