Chicken and Kale Noodle Casserole
Ingredients
- 2 boneless skinless chicken thighs (about ¾ lb)
- 8 oz whole wheat noodles I used shells but fusilli, penne, or egg noodles would also work well
- 1 tbsp butter
- 1 medium shallot minced
- 3 tbsp all purpose flour
- 1 ¾ cups chicken or vegetable broth
- 1 cup milk
- 1 clove garlic minced
- ¾ tsp salt
- pepper to taste
- 1 cup shredded sharp cheddar cheese
- 3 tbsp grated parmesan divided
- 3 cups chopped kale
- 2 tbsp bread crumbs I use whole wheat
Instructions
- Preheat the oven to 375. Spray a 9x13 pan with cooking spray.
- Put the chicken thighs on a cookie sheet, season to taste with salt, pepper, and a little garlic powder. Drizzle with olive oil. Put immediately into the oven, even if it isn’t preheated yet.
- Put a pot of water on to boil. When the water comes to a boil, put in 8 oz (half a box) of macaroni and set the timer to 2 minutes less than the normal cooking time.
- While the water is coming to a boil, mince your shallot and garlic.
- In a large saucepan over a medium-high heat, melt the butter. Add the shallot and cook until soft, about 2-3 minutes.
- Add the flour and stir. Pour in the broth and mix well until the lumps of flour are dissolved.
- Add the milk, garlic, salt, and pepper and bring to a boil. Immediately turn it down to a simmer and cook, stirring occasionally, until it thickens, about 6-7 minutes.
- Grate the cheese and chop the kale.
- When the sauce has thickened, add the cheddar and 1 tbsp of parmesan and stir until the cheese is melted. Turn off the heat and mix in the kale. Set sauce aside.
- While you are waiting for the pasta to finish cooking, check the chicken. If it is cooked, then remove from the oven and shred it.
- Mix the shredded chicken into the sauce.
- When the pasta is done, drain it and then mix it into the sauce. Stir well to make sure everything is well combined.
- Pour the mixture into your 9x13 pan and sprinkle the remaining 2 tbsp of parmesan and the 2 tbsp of bread crumbs over the top.
- Bake for 20-25 minutes, or until the top is crisp and golden.
Notes
Note: If you want to make this vegetarian, replace the chicken with 2-3 cups of chopped baked tofu, cut into small cubes. Or with 2-3 cups of firm roasted vegetables such as sweet potato, carrots, or parsnips.
Note: If you don’t like kale, you can replace it with baby spinach or cooked broccoli florets.
Note: If you want to turn this into a freezer cooking recipe. Assemble the casserole and then cover well and freeze. When you are ready to eat it, defrost during the day and then bake it as directed.
Note: If you don’t like kale, you can replace it with baby spinach or cooked broccoli florets.
Note: If you want to turn this into a freezer cooking recipe. Assemble the casserole and then cover well and freeze. When you are ready to eat it, defrost during the day and then bake it as directed.