KALE AND ARTICHOKE CHICKEN CASSEROLE
"This is a riff on artichoke dip, one of my favorite party dips. It's hearty - and healthy!" says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon.
- Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
- Add the kale, artichokes and cayenne to the sauce, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
- Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes.
CHICKEN AND KALE CASSEROLE
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
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
PENNE ALFREDO WITH KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.
CHICKEN ALFREDO CASSEROLE
This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
- Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
- Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
- Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
- Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.
KALE AND ARTICHOKE CHICKEN CASSEROLE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
- Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
- Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
CHICKEN ALFREDO BAKE
Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 646.8 calories, Carbohydrate 88.3 g, Cholesterol 67.2 mg, Fat 22.7 g, Fiber 4 g, Protein 24.8 g, SaturatedFat 13 g, Sodium 359.7 mg, Sugar 4.1 g
CREAMY KALE & CHICKEN TRAYBAKE
A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C
Provided by Jemma Morphet
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.
- Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.
- Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.
Nutrition Facts : Calories 739 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 28 grams sugar, Fiber 15 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium
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- Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
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- Cook pasta according to package directions. Drain and return to pot, or dump into a very large bowl.
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