1 box whole grain pasta
2 Tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
1 bunch kale, washed and chopped, stems removed
2 cups cooked chicken, chopped
1 container (24 ounces) low-fat cottage cheese
¼ cup Parmesan cheese, grated
Salt and black pepper to taste
Chicken and Kale Casserole
Servings: 8
Ingredients:
Directions:
- Preheat oven to 350 degrees.
- In a large pot of boiling water, cook pasta according to package instructions.
- Drain pasta.
- In same pot, add oil, onion, and garlic over medium-high heat. Cook 4 minutes.
- Add kale, cover, and cook until almost tender, about 5 minutes.
- Add pasta back to pot.
- Stir in chicken, cottage cheese, and salt and pepper to taste.
- Transfer mixture to a 9-by-13-inch baking dish.
- Top with Parmesan cheese. Bake until top is golden, 30 minutes.
Notes & Tips:
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Chicken and Kale Casserole
Servings: 8
Ingredients:
1 box whole grain pasta
2 Tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, chopped
1 bunch kale, washed and chopped, stems removed
2 cups cooked chicken, chopped
1 container (24 ounces) low-fat cottage cheese
¼ cup Parmesan cheese, grated
Salt and black pepper to taste
Directions:
- Preheat oven to 350 degrees.
- In a large pot of boiling water, cook pasta according to package instructions.
- Drain pasta.
- In same pot, add oil, onion, and garlic over medium-high heat. Cook 4 minutes.
- Add kale, cover, and cook until almost tender, about 5 minutes.
- Add pasta back to pot.
- Stir in chicken, cottage cheese, and salt and pepper to taste.
- Transfer mixture to a 9-by-13-inch baking dish.
- Top with Parmesan cheese. Bake until top is golden, 30 minutes.
Notes & Tips:
Nutrition Facts
8 serving per container
Serving size 2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 360 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 35mg | 12% | |
| Sodium 440mg | 19% | |
| Total Carbohydrate 43g | 16% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 32g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 192mg | 15% | |
| Iron 3mg | 15% | |
| Potassium 672mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.