Chicken and Kale Casserole

Chicken and Kale Casserole Phase I FasTrac
Recipe type: Phase I FasTrac
  • Coarse salt and ground pepper
  • ¾ pound large pasta shells (or yellow squash instead of pasta)
  • 2 tablespoons MCT oil
  • 1 large yellow onion, diced medium
  • 3 garlic cloves, minced
  • 2 bunches kale (1½ pounds), tough stems and ribs removed, leaves coarsely chopped
  • 2 cups shredded or chopped cooked chicken (from ½ rotisserie chicken)
  • 1 container (48 ounces) 2% Daisy cottage cheese
  • 3 tablespoons finely grated lemon zest (from 2 lemons)
  • ¾ cup Nutritional Yeast
  1. Preheat oven to 350 degrees.
  2. Slice squash ½ inch thick and put in a large skillet with MCT oil over medium-high.
  3. Add onion and garlic; cook until onion is beginning to soften, 4 minutes.
  4. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
  5. Stir in chicken, cottage cheese, lemon zest, and ½ cup Nutritional Yeast; season with salt and pepper.
  6. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Nutritional Yeast. Bake until top is golden, 30 minutes.


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.