9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Chicken and Kale Casserole

 

Coarse salt and ground pepper

3garlic cloves, minced

3/4 pound large pasta shells

48 ounces part-skim ricotta (or silken tofu)

2 tablespoons unsalted butter

3 T finely grated lemon zest

1 large yellow onion, diced medium

3/4 cup Parmesan, grated

2 bunches kale, tough stems and ribs removed, leaves chopped

2 c chopped cooked chicken (from 1/2 rotisserie chicken)

Preheat oven to 350 degrees. Cook pasta. Drain; return to pot. In a 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 1/2c Parmesan; season with salt and pepper. Transfer to 9-by-13 baking dish; top with 1/4c Parmesan. Bake until top is golden, 30 minutes.

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