Chicken and Kale Casserole

SERVES: 7

SERVING SIZE: 1/2 cup

COOK TIME: 50 Min

If you're a fan of creamy chicken casseroles, then you're going to love our Chicken and Kale Casserole. It features low-fat cheese along with whole grain pasta and nutritious kale for a casserole that's brimming with yummy AND healthy!

What You'll Need

1/2 (13.25-ounce) box whole grain rotini pasta
2 tablespoons light margarine
1 yellow onion, diced
3 cloves garlic, minced
4 cups kale, chopped into bite-sized pieces
1 (9-ounce) package refrigerated cooked chicken strips or shredded chicken
1 (10.75-ounce) can 98% fat-free, reduced-sodium condensed cream of chicken soup
1 cup fat-free shredded mozzarella cheese
1/4 cup reduced-fat grated Parmesan cheese
1 teaspoon lemon zest
1/4 teaspoon black pepper
2 tablespoons chopped sundried tomatoes

What to Do

Preheat oven to 350 degrees F. Coat a 3-quart casserole dish or 8-inch square baking dish with cooking spray. Cook pasta according to package directions; drain and set aside.
Meanwhile, in a large skillet over medium heat, melt margarine. Add onion and garlic and cook 2 to 3 minutes, or until onion is softened, stirring frequently. Add kale and cook about 5 minutes, or until tender. Add remaining ingredients; mix well. Spoon mixture into casserole dish.
Bake 30 minutes, or until heated through.

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Nutritional InformationShow More

Servings Per Recipe: 7

Amount Per Serving % Daily Value *
Calories 276
Calories from Fat 52
Total Fat 5.8g 9 %
Saturated Fat 1.8g 9 %
Trans Fat 0.0g 0 %
Protein 24g 48 %

Amount Per Serving % Daily Value *
Cholesterol 44mg 15 %
Sodium 504mg 21 %
Total Carbohydrates 34g 11 %
Dietary Fiber 4.8g 19 %
Sugars 3.0g 0 %

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reimerosa 9915225

Feb 10, 2017

Looks yummy easy. My hubby doesn't like cheese much. Would it ruin the recipe to leave out the mozzarella and just use some Parmesan?

Test Kitchen Team

Feb 13, 2017

Hi there! You can leave out the mozzarella cheese and add Parmesan, and it will still taste delicious. Enjoy!

Tammy

Nov 25, 2016

I love kale and so do our children, but I find that I almost never cook it or cook with it. Well, I am going to try this recipe for sure. I am going to skip the pasta and used riced cauliflower. I have found it works in almost every recipe that calls for rice or pasta. It would cut the carbs considerably. I wonder what else could be used in place of pasta? I am always looking for ideas on that. In any event, this looks delish and will be making it very soon.

Anne

Sep 09, 2019

I love the idea of using cauliflower to replace rice or pasta. Spiral veggies like zucchini and other squash, yellow, spaghetti would work in many of these recipes. Id probably go with half kale/half spinach for this one.