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CHICKEN AND KALE CASSEROLE

CHICKEN AND KALE CASSEROLE

INGREDIENTS:

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

INSTRUCTIONS:

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.

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