Best 7 Martha Stewart Chicken And Kale Casserole Recipes

CHICKEN AND KALE CASSEROLE

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.

MARTHA'S SAUTEED KALE

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

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.

MARTHA STEWART CHICKEN AND KALE CASSEROLE

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.

MARTHA STEWART'S CHICKEN AND KALE CASSEROLE RECIPE

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.

MARTHA STEWART CHICKEN IN A POT

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.

CROCKPOT QUINOA, CHICKEN, AND KALE SOUP

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.