Chicken and Kale Casserole

cream of chicken soup

🥗Healthier: homemade white sauce

💰Cheaper: canned cream of mushroom soup

Homemade sauce is lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for sautéing.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often more affordable and still flavorful.

Preheat oven to 350°F (175°C).

Cook pasta until tender according to package directions, then drain.

In the same pot, heat 2 tablespoons vegetable oil over medium heat.

Add 3 chopped garlic cloves and 1 large chopped onion to the pot and cook for 4 minutes.

Add the chopped kale to the pot, cover with a lid, and cook for 5 minutes on low heat, stirring occasionally to prevent burning.

After 5 minutes, stir the kale, then add the cooked pasta to the pot.

Stir in 24 ounces of low-fat cottage cheese and 2 cups of cooked chicken.

Add salt and pepper to taste.

Transfer the mixture to a large baking dish and sprinkle with 1/4 cup of parmesan cheese.

Bake for 30 minutes at 350°F (175°C).

Serve warm from the oven and note that leftovers reheat well in the microwave.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens