shredded chicken, kale & mushroom casserole w. ricotta & lemon
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 box (1 lb.) medium shells
  • 3 tbsp. unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 package (8 oz.) Cremini mushrooms
  • 1 bag (10 oz.) kale, tough stems and ribs removed, leaves coarsely chopped
  • 3 boneless, skinless chicken breasts, poached then shredded
  • 1 container (48 oz.) part-skim ricotta
  • Juice and zest of 3 lemons
  • ¾ cup Parmesan, grated, plus more to taste
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil, then add chicken. Cook 15-20 minutes, or until cooked through. Remove chicken from water then let cool. Shred chicken and set aside.
  3. Bring another large pot of water to a boil then add pasta and cook according to package instructions. Drain pasta and return to pot.
  4. Warm a large skillet over medium heat, then add butter and melt. Saute onion and garlic until aromatic and translucent, about 5 minutes. Add mushrooms and cook another 2-3 minutes. Add kale to skillet, cover, and cook until almost tender, about 5 minutes. Transfer mixture to pot with pasta.
  5. Stir in shredded chicken, ricotta, lemon juice and zest, ½ cup Parmesan, and salt and pepper, to taste.
  6. Transfer mixture to a 9"x13" baking dish, then top with ¼ cup Parmesan, plus more if desired. Bake until top is golden brown, about 30 minutes. Place dish under the broiler for a few minutes if the Parmesan isn't golden brown. Serve hot.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/01/22/stress-case-shredded-chicken-kale-mushroom-casserole-w-ricotta-lemon/