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Home » Dinner

Chicken Casserole with Kale, Roasted Tomato and Ricotta

Published: Jul 14, 2013 · Modified: Jun 21, 2018 by Kit · This post may contain affiliate links · Leave a Comment

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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
½ cup Ricotta
1 cup chopped Kale

Step 1:
Heat your oven to 350 degrees. Pour ½ 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.

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Comments

  1. tinywhitecottage says

    July 14, 2013 at 10:55 am

    This sounds really good. Great combination of ingredients.
    Reply

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Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

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