Best Chicken Kale Casserole Recipes

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CHICKEN AND KALE CASSEROLE



Chicken and Kale Casserole image

This is a hearty and healthy baked pasta dish for the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

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 (from 1/2 rotisserie chicken)
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)

Steps:

  • Preheat 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.
  • Stir 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.

Nutrition Facts : Calories 563 g, Fat 22 g, Fiber 4 g, Protein 40 g, SaturatedFat 12 g

KALE AND ARTICHOKE CHICKEN CASSEROLE



Kale and Artichoke Chicken Casserole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan
Nonstick cooking spray, for spraying the baking dish
2 tablespoons panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
  • Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
  • Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.

MARTHA STEWART CHICKEN AND KALE CASSEROLE



Martha Stewart Chicken and Kale Casserole image

I used cottage cheese in place of the ricotta cheese, and I added some seasonings to it to mix it up a bit. Recipe courtesy of Martha Stewart.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

coarse salt, to taste
ground pepper, to taste
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
1 1/2 lbs kale, tough stems and ribs removed and leaves coarsely chopped (1 1/2 lbs)
2 cups shredded chicken or 2 cups chopped cooked chicken from 1/2 rotisserie chicken
48 ounces part-skim ricotta cheese
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
  • Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
  • Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
  • Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

Nutrition Facts : Calories 368, Fat 20.5, SaturatedFat 12.4, Cholesterol 71.9, Sodium 407.3, Carbohydrate 20.7, Fiber 2.3, Sugar 1.6, Protein 27.3

CHICKEN AND KALE CASSEROLE



Chicken and Kale Casserole image

I got this recipe from good ole Martha Stewart :) Very tasty!

Provided by Alexa Mogan

Categories     Other Main Dishes

Time 25m

Number Of Ingredients 10

coarse salt and ground pepper
3/4 lb large pasta shells
2 Tbsp unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunch kale, (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 c shredded or chopped cooked chicken, (from 1/2 rotisserie)
48 oz container of part skim ricotta
3 Tbsp finely grated lemon zest, (from 2 lemons)
3/4 c grated parmesan

Steps:

  • 1. Preheat oven to 350. In a large pot of boiling salted water, cook pasta to package directions and drain. Return to pot. In a large skillet melt butter over medium-high heat and add the onion and garlic. Cook until onion is beginning to soften, 4 minutes or so. Add kale, cover and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
  • 2. Stir in chicken, ricotta, lemon zest, and 1/2 cup parmesan cheese and season with salt and pepper. Transfer mixture to a 9x13 baking dish. Top with remaining cheese and bake until top is golden, about 30 minutes.

CHICKEN & KALE CASSEROLE



Chicken & Kale Casserole image

Number Of Ingredients 11

4 Boneless, Skinless Chicken Breasts
1/2 pound Egg Noodles
4 ounces White Cheddar
3/4 cup Milk
3 Garlic Cloves
1 Yellow Onion
1/2 bunch Kale
1 bunch Thyme
1/3 cup Panko
1/4 cup Parmesan
2 tablespoons Spice Blend (10 parts flour, 2 parts ground mustard, 1 part paprika, 1 part garlic powder)

Steps:

  • Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the noodles. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1¾ cups of the noodle cooking water, thoroughly drain the cooked noodles; rinse under cold water to stop the cooking process.
  • While the noodles cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate or cutting board, leaving any browned bits (or fond) in the pot. Using 2 forks, carefully shred the cooked chicken into bite-sized pieces.
  • While the chicken cooks, wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Remove and discard the kale stems; roughly chop the leaves. Grate the cheddar cheese.
  • Add 2 teaspoons of olive oil to the pot of reserved fond and heat on medium-high until hot. Add the garlic, onion and half the thyme; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted.
  • Add 1 tablespoon of olive oil and the spice blend to the pot of vegetables. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the spices are fragrant. Add the milk and reserved noodle cooking water; season with salt and pepper. Simmer, stirring occasionally, 3 to 5 minutes, or until the liquid has thickened. Turn off the heat. Add the cheddar cheese, shredded chicken and cooked noodles. Stir until thoroughly combined; season with salt and pepper to taste. Transfer to a baking dish
  • While the filling simmers, in a medium bowl, combine the breadcrumbs, Parmesan cheese and remaining thyme; season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture. Evenly spoon the mixture over the baking dish of finished filling. Bake 8 to 10 minutes, or until golden brown and crispy on top. Let stand for at least 2 minutes before serving. Enjoy!

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