Chicken, Kale, and Pasta Casserole With Cheese
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Ingredients
- 16 ounces uncooked fusilli, or casarecce pasta
- 4 tablespoons (2 ounces) unsalted butter, divided
- 1 cup chopped onion
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried leaf thyme
- 1 tablespoon fresh parsley, chopped
- 2 cups diced cooked chicken
- 2 cups frozen kale, cooked, well drained
- 2 cups shredded cheddar cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup soft fresh breadcrumbs
Instructions
- 1
Cook the pasta in salted boiling water as directed on the package, then drain and rinse with hot water. Set aside.
- 2
In a sauté pan or large saucepan, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring, until onion softens, becoming slightly clear. Add the flour and cook, stirring, until the flour is well incorporated and cooked, about 2 minutes. Add the wine and chicken broth. Continue cooking, stirring, until mixture is thickened and bubbly.
- 3
Add the cream, thyme, parsley, chicken, and kale. Stir to blend.
- 4
Stir in the cheese until melted. Add salt and pepper to taste.
- 5
Combine with the pasta and transfer to a lightly greased 2- to 2 1/2-quart baking dish.
- 6
Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs. Spread over the casserole.
- 7
Bake at 350 F for about 25 minutes, or until the casserole is hot and the top is lightly browned. To further brown the crumbs, turn the broiler on for a few seconds. Watch carefully, though: They can burn very quickly on broil.
