Chicken & Kale Casserole

Name: Chicken & Kale Casserole
Ingredients: 3/4 pound large pasta shells; 2 tablespoons unsalted butter; 1 large yellow onion, diced; 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; 1 container (48 ounces) part-skim ricotta; 3/4 cup Parmesan, grated

8 ingredients

1 steps

Ingredients

3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced
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
1 container (48 ounces) part-skim ricotta
3/4 cup Parmesan, grated

Directions

1

{"0":"Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.","2":"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.","4":"Stir mixture to a 9-by-13-inch baking dish with chicken, ricotta, and 1\/2 c. Parmesan cheese; top with 1\/4 cup Parmesan. Bake until top is golden, 30 minutes."}