Chicken and kale casserole is an easy, comforting dish that makes a hearty weeknight dinner for the whole family.
For the next few weeks I have invited some of my favorite food bloggers to guest post while I spend time with family. Today’s recipe is a guest post from Rachel of Rachel Cooks.
ENJOY ~ Meagan
Hi A Zesty Bite readers! I’m Rachel from Rachel Cooks. I’m a stay-at-home mom of two, a food blogger, and a doctor of physical therapy. I love simple, family-friendly meals that balance wholesome ingredients with comforting flavors. Meagan asked for help keeping the blog active while she’s with her family, and I’m happy to share one of my go-to casseroles: chicken and kale baked with ricotta and cheese.
This casserole is a great example of comfort food that still includes vegetables and lean protein. It’s packed with pasta, ricotta, mozzarella, Parmesan, shredded chicken and plenty of kale, brightened with lemon zest and fresh parsley. It yields a large pan, so it’s ideal for feeding a family, sending to someone who could use a meal, or enjoying leftovers during the week.
My husband enjoyed it even though he’s not the biggest cheese fan, and my toddler ate the pasta and chicken (we’re still working on more kale acceptance). If you prefer fewer leftovers, cut the recipe in half, but I’m personally a big fan of extra portions—reheating a ready-made casserole makes busy evenings so much easier.
Note: this casserole can be assembled ahead of time and refrigerated until you’re ready to bake. Because the components are already cooked, the recipient only needs to warm it through, making this an excellent meal to prepare for a friend or family member who is recovering, welcoming a new baby, or simply swamped with life.
Chicken and Kale Casserole
10 servings
15 minutes
30 minutes
45 minutes
Ingredients
- Salt and pepper
- One 13.25 ounce box of whole grain pasta shells
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced small
- 1 garlic clove, minced
- 1.5–2 bunches of kale, tough stems and ribs removed, torn or chopped into bite-sized pieces
- 3–4 cups cooked, chopped or shredded chicken (about 1½ pounds boneless skinless breasts)
- 30 ounces part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 tablespoon lemon zest
- ½ cup loosely packed parsley, finely chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package directions until al dente. Drain and return to the pot, or place in a very large bowl.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the diced onion and minced garlic and cook, stirring frequently, until the onion is softened, about 2–3 minutes.
- Add the kale to the skillet, cover, and cook for about five minutes, or until the kale is tender. Stir to combine with the onions and garlic.
- Transfer the cooked kale and onions to the pot or bowl with the drained pasta. Add the chicken, ricotta, mozzarella, Parmesan, lemon zest, parsley, and salt and pepper to taste. Stir until the ricotta and cheeses are evenly distributed and everything is well combined.
- Spread the mixture into a 9×13-inch baking pan and bake for about 30 minutes, or until heated through and the top is lightly golden.
Did you make this recipe?
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Verdict: This casserole is satisfying, flavorful, and comforting. The lemon zest adds a bright note that balances the cheeses and greens.
Husband’s take: Loved it.
Changes I would make: None.
Difficulty: Pretty easy!