Chicken, Kale, and Pasta Casserole With Cheese

By Diana Rattray

Updated 11/04/18

Chicken, Kale, and Pasta Casserole With Cheese
Diana Rattray
Ratings
(8)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
572 Calories
26g Fat
52g Carbs
29g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 572
% Daily Value*
Total Fat 26g 34%
Saturated Fat 13g 66%
Cholesterol 92mg 31%
Sodium 521mg 23%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 12%
Protein 29g
Calcium 262mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chopped cooked kale is delicious in this casserole, but chard or spinach could also be used. This is a hearty dish, perfect to serve your family any day of the week -- or make it for a potluck or large gathering. Casarecce pasta is a slightly twisted, open, tubular shape which holds sauce very well. It worked beautifully in this casserole and would be great in a creamy macaroni and cheese dish as well. Feel free to use fusilli, campanelle, macaroni, penne, or similar pasta in this dish.

Ingredients

  • 16 ounces uncooked fusilli or casarecce pasta
  • 4 tablespoons butter (divided)
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried leaf thyme
  • 1 tablespoon chopped parsley
  • 2 cups diced cooked chicken
  • 2 cups frozen kale or spinach (cooked and well drained)
  • 2 cups shredded Cheddar or Cheddar blend of cheeses
  • salt and pepper to taste
  • 1 cup soft fresh breadcrumbs

Steps to Make It

  1. Cook the pasta in boiling salted water as directed on the package, then drain and rinse with hot water; set aside.

  2. In a sauté pan or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion softens, becoming slightly clear. Add the flour and cook, stirring, until the flour is well incorporated and cooked, about 2 minutes. Add the wine and chicken broth. Continue cooking, stirring, until thickened and bubbly.

  3. Add the cream, thyme, parsley, chicken, and kale, stir to blend.

  4. Stir in the cheese until melted, add salt and pepper to taste.

  5. Combine with the pasta and transfer to a lightly greased 2 to 2 1/2-quart baking dish.

  6. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Spread over the casserole.

  7. Bake at 350 F for about 25 minutes, or until the casserole is hot and ​the top is lightly browned. To further brown the crumbs, turn the broiler on for a few seconds. Watch carefully, though: they burn very quickly on broil.