Dinner

Chicken and Kale Casserole is for Dinner.

Chicken and Kale Casserole takes 45 minutes to prepare.

Chicken and Kale Casserole takes 30 minutes to cook.

Chicken and Kale Casserole makes 6 servings.

The ingredients for Chicken and Kale Casserole are:

Coarse salt and ground pepper
1/2 lb. whole wheat penne pasta
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 chicken breasts, cooked, shredded
16 oz. part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
1/2 cup Parmesan, shredded

Here is how you make Chicken and Kale Casserole:

STEP 1Preheat 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.STEP 2Stir 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.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SHAYNADOI.

The nutritional information for Chicken and Kale Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 380.2

• Total Fat: 16.6 g
• Cholesterol: 96.0 mg
• Sodium: 397.4 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 4.1 g
• Protein: 34.3 g