Recipes Ingredients Meat & Poultry Chicken Chicken and Kale Casserole 3.2 (1,105) 26 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 1, 2017 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr 15 mins Servings: 8 This is a hearty and healthy baked pasta dish for the whole family. Ingredients Coarse salt and ground pepper ¾ pound large pasta shells 2 tablespoons unsalted butter 1 large yellow onion, diced medium 3 garlic cloves, minced 2 bunches kale (1 ½ pounds), tough stems and ribs removed, leaves coarsely chopped 2 cups shredded or chopped cooked chicken (from ½ rotisserie chicken) 1 container (48 ounces) part-skim ricotta 3 tablespoons finely grated lemon zest (from 2 lemons) ¾ cup Parmesan, grated (2 ¼ ounces) Directions 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. Anna Williams Originally appeared: Everyday Food, November 2011 Rate It PRINT