I haven’t made a casserole in a while. The time seemed right, now that the weather is turning colder. I found this recipe on Pinterest for Chicken and Kale Casserole from Delish.com and decided to try it. It is sort of a leftover turkey mock lasagna. The lemon really added a zing to this dish!
- ½ of a 12 ounce box whole wheat penne pasta
- 3 tablespoons butter
- 1 large bunch Swiss chard
- 1 cup chopped onion
- 3 cloves garlic, chopped
- 2 cups cooked turkey, diced
- 45 ounces part skim ricotta cheese
- handful of fresh basil, thinly sliced
- Finely grated rind of 2 lemons
- ¾ cup shredded Parmesan cheese, divided
- Course salt and pepper to taste
- Preheat oven to 350 degrees. Separate chard stems from leaves. Thinly slice stems. Chop leaves.
- Bring a large pot of water to a boil. Salt water. Cook penne pasta according to package directions. Drain and return pasta to the pot.
- While pasta is cooking, melt butter in a large skillet. Saute chard stems, onion, and garlic until onion begins to soften. Add chard leaves, cover, and allow to simmer until the kale just begins to soften, about 5 minutes. Add to cooked pasta.
- Add turkey, ricotta, basil, lemon rind, ½ cup Parmesan, and salt and pepper to pasta, stir to combine. Spread in 13 X 9 pan. Sprinkle with remaining cheese. Bake for 30 minutes, until golden brown.