Chicken and Kale Casserole

Chicken and Kale Casserole

Pairs well with: Edna Valley Vineyard Central Coast Chardonnay


  • 2 tablespoons unsalted butter
  • 1 large yellow onion, medium diced
  • 3 garlic cloves, minced
  • 2 bunches of kale, chopped
  • 2 cups cooked chicken, shredded
  • 1 container part-skim ricotta
  • 3 tablespoon lemon zest
  • 3/4 cup Parmesan
  • Coarse salt
  • Ground pepper
  • Lasagna sheets


1. Preheat oven to 350°F.

2. Melt butter in a large skillet. Add the onion and garlic and cook until onion is beginning to soften, about 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes.

3. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Layer with lasagna sheets. Top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.  Serve.