|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 3g||12%|
|*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.|
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.
- 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
Cook the pasta in boiling salted water as directed on the package, then drain and rinse with hot water; set aside.
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.
Add the cream, thyme, parsley, chicken, and kale, stir to blend.
Stir in the cheese until melted, add salt and pepper to taste.
Combine with the pasta and transfer to a lightly greased 2 to 2 1/2-quart baking dish.
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Spread over the casserole.
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.