Martha Stewart Chicken And Kale Casserole Recipes

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CHICKEN AND KALE CASSEROLE



Chicken and Kale Casserole image

This is a hearty and healthy baked pasta dish for the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)

Steps:

  • 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.

Nutrition Facts : Calories 563 g, Fat 22 g, Fiber 4 g, Protein 40 g, SaturatedFat 12 g

MARTHA'S SAUTEED KALE



Martha's Sauteed Kale image

Martha especially loves Italian heirloom lacinato or Toscano in this delicious, healthy saute that takes only minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 bunch kale
Extra-virgin olive oil
1 shallot, minced
Kosher salt and freshly ground pepper

Steps:

  • Remove kale leaves from stems; thinly slice leaves crosswise.
  • Heat a large skillet over medium-high. Add a couple tablespoons oil and shallot.
  • Cook, stirring, until shallot is translucent. Stir in kale, season with salt and pepper, and cook until just wilted, about 3 to 5 minutes.

CHEESY KALE CASSEROLE



Cheesy Kale Casserole image

Make and share this Cheesy Kale Casserole recipe from Food.com.

Provided by Shug22

Categories     One Dish Meal

Time 55m

Yield 1 Casserole, 10 serving(s)

Number Of Ingredients 11

1/2 cup light extra-light vegetable oil spread
1 onion, finely chopped
16 cups kale, chopped
1/2 cup flour
1 cup half-and-half
2 cups parmesan cheese, grated
8 ounces fat-free cream cheese
1 cup panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons garlic powder

Steps:

  • Preheat oven to 350 degrees. Spray rectangle baking dish with nonstick spray. Melt butter and add onions to a saucepan, cook until translucent. Add kale in batches and cook until wilted. Sift flour over kale mixture. Cook 2-3 minutes then add half and half, 1 cup parmesan, and cream cheese. In another bowl combine 1 cup parmesan, panko, and spices. Sprinkle over kale in baking dish and cook 35 minutes until brown and bubbly.

Nutrition Facts : Calories 267.2, Fat 10.1, SaturatedFat 5.6, Cholesterol 29.3, Sodium 717.3, Carbohydrate 28.4, Fiber 3.1, Sugar 2.6, Protein 17.8

MARTHA STEWART CHICKEN AND KALE CASSEROLE



Martha Stewart Chicken and Kale Casserole image

I used cottage cheese in place of the ricotta cheese, and I added some seasonings to it to mix it up a bit. Recipe courtesy of Martha Stewart.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

coarse salt, to taste
ground pepper, to taste
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
1 1/2 lbs kale, tough stems and ribs removed and leaves coarsely chopped (1 1/2 lbs)
2 cups shredded chicken or 2 cups chopped cooked chicken from 1/2 rotisserie chicken
48 ounces part-skim ricotta cheese
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
  • Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
  • Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
  • Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.

Nutrition Facts : Calories 368, Fat 20.5, SaturatedFat 12.4, Cholesterol 71.9, Sodium 407.3, Carbohydrate 20.7, Fiber 2.3, Sugar 1.6, Protein 27.3

MARTHA STEWART'S CHICKEN AND KALE CASSEROLE RECIPE



Martha Stewart's Chicken and Kale Casserole Recipe image

Baked pasta dishes should be hearty, but sometimes they turn out heavy, too-and those two things don't necessarily need to go hand in hand. Sure, it's easy enough to load up a baking dish with pasta and cheese and meat and whatever else, but this recipe from Martha Stewart is a little more delicate. There's plenty of kale to stand in for some of the pasta, and an airy ricotta to keep things light.

Provided by Blake Royer

Categories     Entree     Dinner     Mains     Pasta

Time 1h

Yield 6

Number Of Ingredients 9

3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 ounces) ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)

Steps:

  • Preheat the oven to 350°F.
  • Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining, then return the pasta to the pot.
  • Meanwhile, melt the butter in a large (12-inch) skillet over medium-high heat until the foam subsides, then add the onion and garlic. Cook, stirring, occasionally until the onion is soft, 5-7 minutes.
  • Add kale, cover, and cook until the kale is almost tender, about ten minutes more. Transfer mixture to the pot with the pasta.
  • Stir in ricotta, lemon zest, 1/2 cup of Parmesan, pasta water, and salt and pepper to taste. Stir well, then transfer to a 9 x 13" baking dish and top with the remaining Parmesan. Bake until golden, about 30 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 636 kcal, Carbohydrate 43 g, Cholesterol 132 mg, Fiber 4 g, Protein 46 g, SaturatedFat 17 g, Sodium 865 mg, Sugar 5 g, Fat 32 g, ServingSize serves 4, UnsaturatedFat 0 g

MARTHA STEWART CHICKEN IN A POT



Martha Stewart Chicken in a Pot image

Make and share this Martha Stewart Chicken in a Pot recipe from Food.com.

Provided by cans4fun

Categories     Beginner Cook

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole chicken, washed, dried, giblets removed
2 leeks
1 (14 ounce) can chicken broth
1/2 cup white wine
10 baby carrots
10 small red potatoes or 10 small fingerling potatoes

Steps:

  • Wash and dry chicken.
  • Tie legs together with small piece of string.
  • Coat with butter or softened margarine.
  • Salt and pepper all over.
  • Preheat oven to 450 degrees.
  • Put in roasting pan, add wine and broth.
  • Roast at 450 for 30 minutes.
  • Cut leeks into 2 inch sections ( white and light green sections only) Rinse thoroughly.
  • Wash baby carrots, combine with leeks in large bowl.
  • salt and pepper liberally and toss with EVOO.
  • Add to roasting pan.
  • Return to 450 degree oven for 40 minutes.
  • Meanwhile, wash, cut and place potatoes in steamer basket with water, steam for 15 minutes or until potatoes are soft.
  • Serve sliced chicken, vegetables and potatoes with pan juices, with extra for dipping your Foreman grilled or broiled crusty bread into.

Nutrition Facts : Calories 730.7, Fat 36.2, SaturatedFat 10.3, Cholesterol 162.6, Sodium 440.1, Carbohydrate 51.4, Fiber 5.8, Sugar 6, Protein 45.5

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP



Crockpot Quinoa, Chicken, and Kale Soup image

Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.

Provided by J-Lynn

Categories     Clear Soup

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces chicken breasts, raw
1 cup onions or 1 medium onion, chopped
1 cup celery or 2 stalks celery, sliced
4 garlic cloves, minced
3/4 cup quinoa, soaked
10 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups packed kale, chopped (thick ribs discarded)
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning (optional)
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
2 tablespoons lemon juice

Steps:

  • Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
  • Add drained quinoa and pour in chicken broth.
  • Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
  • Remove chicken and shred; return to soup.
  • Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.

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