Few dishes deliver the kind of comfort that a baked casserole does, and this Creamy Chicken and Kale Casserole is a shining example. With its layers of velvety cheese, perfectly cooked pasta, and tender kale, it strikes the perfect balance between indulgence and nourishment. It’s a dish that satisfies cravings for something rich and hearty while packing in wholesome ingredients. Whether you’re planning a cozy family dinner or need a reliable make-ahead meal for busy weeknights, this casserole has you covered.
The first time I made this dish, I was simply looking for a way to turn a handful of pantry staples and fresh kale into something truly satisfying. What I didn’t expect was how effortlessly this casserole came together—and how much my family would rave about it. The kale adds a subtle earthiness, softening just enough in the oven to melt into the creamy sauce without losing its texture. The pasta absorbs all the rich, cheesy flavors, creating perfectly tender bites, while the shredded chicken adds a hearty, savory element that makes this dish feel like pure comfort food. It’s the kind of meal where every forkful offers a little of everything: tender greens, creamy ricotta, gooey cheese, and perfectly cooked pasta.
If you’re skeptical about kale or cooking for someone who is, this recipe is a great way to ease into using it. The creamy sauce and blend of cheeses mellow out kale’s slight bitterness, making it palatable even for picky eaters.
PrintCreamy Chicken and Kale Casserole
A simple white sauce with whole-wheat penne and kale, this is one of my everyday favorites. The flavors are cheesy and adding a leafy green, like kale, is a fun way to incorporate healthy vegetables into your dinner routine. I love how it wilts slightly with the heat and surrounds the chicken for a creamy bite.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6 to 8 1x
- Category: Entrées
Ingredients
- 1 (13.25-ounce) box whole- wheat penne
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, minced
- 1 1/2 pounds kale, stems removed, torn into bite-size pieces
- 32 ounces ricotta cheese
- 1 cup shredded mozzarella and provolone mixture or Italian cheese blend
- 3/4 cup grated Pecorino Romano cheese
- 1/2 cup finely minced flat-leaf parsley
- 2 large eggs
- 1 tablespoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups chopped or shredded cooked chicken breast meat
Instructions
- Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking
- Bring a large pot of water to a boil. Add the penne and cook until al dente, drain, and return to the pot.
- Meanwhile, in a large skillet melt the butter and olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes, until soft. Add the kale, cover, and cook until the kale is slightly wilted, 5 to 7 minutes. Add the kale mixture to the pot with the pasta.
- In a large bowl, mix the ricotta, other cheeses, parsley, eggs, lemon zest, salt, pepper, and nutmeg until well combined.
- Add the chicken and the kale and pasta mixture and mix until well combined. Transfer to the baking dish and bake for 30 minutes until golden. Serve.
Notes
- To cook the chicken, place 3 boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred or chop.
If you make this Creamy Chicken and Kale Casserole, let me know what you think!