Kale isn’t always my favorite, but when it keeps appearing in my vegetable deliveries I look for ways to make it more appealing. One evening I quickly put together a simple baked chicken casserole with kale, ricotta and roasted tomatoes—and it turned out surprisingly well. The chicken stayed tender, and the tangy roasted tomatoes with creamy ricotta made the kale much more enjoyable.
This recipe yields four servings and is easy to scale up if you need more. You can also stir cooked pasta into the finished dish for a heartier meal.
You will need:
2 pounds chicken tenderloins
1 cup roasted tomatoes
½ cup ricotta cheese
1 cup chopped kale
Step 1:
Preheat the oven to 350°F (175°C). Spoon ½ cup of the roasted tomatoes into a small baking dish and arrange the chicken tenderloins on top. Dollop or spread the ricotta evenly over the chicken, then scatter the chopped kale over the ricotta and spoon the remaining roasted tomatoes over everything.
Step 2:
Bake in the preheated oven for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Remove from the oven and let rest a few minutes before serving.
Tips: Use tender, well-drained roasted tomatoes so the casserole doesn’t become too watery. If you prefer, tear the kale into smaller pieces and massage it briefly with a little olive oil and salt to soften it before layering. For extra flavor, season the chicken with salt, pepper and a pinch of dried herbs before assembling. Leftovers keep well in the refrigerator for up to three days and can be reheated gently in the oven or microwave.