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Chicken Casserole with Kale, Roasted Tomato and Ricotta

Chicken Casserole with Kale, Roasted Tomato and Ricotta

I am not a huge fan of Kale, but it keeps coming in my vegetable deliveries (sometimes I forget to customize my order) so I need to find ways to eat it. The other night I baked chicken with kale, ricotta and roasted tomatoes. It was surprising good for something I just threw together. The chicken was very tender, and the tomato and ricotta made the kale much more enjoyable.

This makes 4 servings, but the recipe can easily be adjusted to serve more. You could even add pasta into the dish.

You will need:
2 pounds Chicken Tenderloin
1 cup Roasted Tomatoes
1/2 cup Ricotta
1 cup chopped Kale

Step 1:
Heat your oven to 350 degrees. Pour 1/2 cup of the roasted tomatoes into a small baking dish. Add the chicken. Spread the ricotta on top. Then add the kale and the rest of the roasted tomatoes.

Step 2:
Bake for 30-40 minutes, until the chicken is fully cooked.


Sunday 14th of July 2013

This sounds really good. Great combination of ingredients.