Best 3 Chicken And Kale Casserole Recipes
Indulge in a culinary masterpiece that combines the wholesome goodness of chicken and kale in a creamy and flavorful casserole. This delectable dish is a symphony of textures and flavors, featuring tender chicken pieces, hearty kale, and a rich and velvety sauce that will tantalize your taste buds. It's a perfect meal for busy weeknights, potlucks, or special occasions. This recipe offers three variations to cater to different tastes and dietary preferences: a classic chicken and kale casserole, a lightened-up version with Greek yogurt and reduced-fat cheese, and a vegetarian option with tofu instead of chicken. With easy-to-follow instructions and helpful tips, this recipe ensures a delicious and satisfying casserole that will become a family favorite.
Here are our top 3 tried and tested recipes!
CHICKEN AND KALE CASSEROLE
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
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
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
Tips:
- Choose the right chicken. Boneless, skinless chicken breasts or thighs work well in this casserole. If you're using chicken breasts, be sure to slice them into thin strips so that they cook evenly.
- Don't overcook the chicken. The chicken should be cooked through but still juicy. Overcooked chicken will be tough and dry.
- Use fresh kale. Fresh kale is best for this casserole. If you don't have fresh kale, you can use frozen kale, but be sure to thaw it completely before using.
- Season the casserole well. The casserole should be well-seasoned with salt, pepper, and garlic powder. You can also add other spices, such as oregano, thyme, or rosemary.
- Use a good quality cheese. The cheese is one of the key ingredients in this casserole, so be sure to use a good quality cheese that melts well. Cheddar, mozzarella, and Parmesan are all good choices.
- Don't overcook the casserole. The casserole should be cooked until the chicken is cooked through and the cheese is melted and bubbly. Overcooked casserole will be dry and tough.
Conclusion:
This chicken and kale casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner recipe, give this chicken and kale casserole a try.
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