Chicken and Kale Casserole

I can’t believe I have not posted this recipe yet! I made it almost two months ago and had totally forgotten about it.  I am a hug fan of casseroles or any dish that can be prepared ahead of time.  That way I can cook at nap-time then at dinner all I have to do is pop it in the oven.  This dish makes alot, I separated it into two dishes and brought half to my sister in law who had just had a baby.  If you buy a rotisserie chicken this is super easy to make.  Not many ingredients but they all pair together really well.  I love the addition of the lemon in it, it adds such a nice unexpected flavor.  Plus since there is kale in it you are getting a serving of leafy green veggies for the day.   I of course had to tweak the recipe by adding more cheese- everything tastes better with extra cheese!
This is such a great weekend night meal! 

|| C H I C K E N   A N D  K A L E  C A S S E R O L E ||

Recipe adapted via Martha Stewart


  • 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 (I used rotisserie chicken)
  • 1 container (28 ounces) part-skim ricotta
  • 3 tablespoons finely grated lemon zest (from 2 lemons)
  • 3/4 cup Parmesan, grated 
  •  1 Container Cottage Cheese
  • 1 cup grated mozzarella
  • salt and pepper to taste

  1. Step 1

    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. Step 2

    Stir in chicken, ricotta, cottage cheese, lemon
    zest, and 1/2 cup Parmesan, and mozzarella; 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.



  1. October 16, 2013 / 11:33 am

    Oh YUM — I have everything to make this — might make it for din din tonight. Looks so good!

  2. October 16, 2013 / 11:56 am

    Looks amazing! And for a casserole, doesn't seem too unhealthy. I'm a big fan of anything I can prepare ahead of time!

  3. October 16, 2013 / 12:24 pm

    This looks so good. I love dinners in a single pan/pot. I'm making this asap!
    I am a little behind on my blog reading, but in response to your motherhood post, I totally agree with you. I think there is difficulty no matter if a mother stays home or goes back to a job outside of the home. And we all suffer guilt either way. :{ We just need to all be there for one another.

  4. October 16, 2013 / 2:04 pm

    You had me at casserole! I love anything that cooks in one dish.

  5. October 16, 2013 / 2:45 pm

    This combines my 3 faves! I think my kids would eat it too! I'm totally making this tonight, thanks:)

  6. October 16, 2013 / 5:56 pm

    Yes and Yes. I love dinners like this–easy–but GOOD! Thanks!

  7. November 10, 2013 / 1:48 pm

    Thanks for posting. This looks delicious and I would like to try making it this week! Your recipe calls for 1 container of cottage cheese–could you clarify which size? Thanks and love your blog!

  8. August 3, 2014 / 12:58 am

    Thanks for sharing! This sounds good and I'm going to put it on our menu this week! Question… What size container of cottage cheese do you use?

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