Recipe Spotlight: Chicken and Kale Casserole

Winter months are a great time to prepare a meal that can be used for leftovers the next day!   Chicken and Kale Casserole is a quick, easy dish that makes a large amount of food. It can provide enough for more than one meal so you can use for lunch the next day or save for dinner so you don’t have to cook when you may be in a rush.  This casserole can also be made with a rotisserie chicken from the grocery store or cooked chicken that you have prepared earlier in the week.

Make Chicken and Kale Casserole with your family this week!

Servings: 8

Ingredients: 

1 box whole grain pasta
2 Tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
1 bunch kale, washed and chopped, stems removed
2 cups cooked chicken, chopped
1 container (24 ounces) low-fat cottage cheese
¼ cup Parmesan cheese, grated
Salt and black pepper to taste

Directions: 

1. Preheat oven to 350 degrees.
2. In a large pot of boiling water, cook pasta according to package instructions.
3. Drain pasta.
4. In same pot, add oil, onion, and garlic over medium-high heat.  Cook 4 minutes.
5. Add kale, cover, and cook until almost tender, about 5 minutes.
6. Add pasta back to pot.
7. Stir in chicken, cottage cheese, and salt and pepper to taste.
8. Transfer mixture to a 9-by-13-inch baking dish.
9. Top with Parmesan cheese. Bake until top is golden, 30 minutes.

Gather all of your ingredients.  Preheat the oven to 350 degrees.

Chop onions and garlic cloves.  Wash, chop and remove stems of kale.

In a large pot of boiling water, cook pasta according to package instructions.

Drain pasta and rinse in cold running water.

In same pot, add oil, onion, and garlic over medium-high heat.  Cook 4 minutes.

Add kale, cover, and cook until almost tender, about 5 minutes.

Add pasta, chicken, and cottage cheese back into the pot.  Add salt and pepper to taste.

Place in an 9x13 pan.

Sprinkle parmesan cheese on top.

Place in the oven and bake until top is golden, about 30 minutes.

Serve!