Easy one-pan casserole dinners are great for weeknight dinners.  But dinner goes from great to GLORIOUS with this Greek Ground Chicken Pasta Casserole with Feta and Kale.  It’s kind of like a Greek Mac n Cheese because it’s so incredibly creamy and cheesy from the parmesan and feta cheeses.  The glorious thing about Feta is that while it has a very pungent flavor when served cold, it becomes a more mellow, rich, and flavorful backdrop – which is great for kids.  You still get just a hint of funk from the Feta, but in a good way;)  

This is the ultimate in easy dinners; the ultimate in flavor.  Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Hail to the Kale

Kale adds fiber, nutrients, vitamins, folate and magnesium…it’s a beautiful thing.  It’s not only incredibly healthy, it’s incredibly versatile.  I put kale in my morning smoothie, lunch salads or one-bowl concoctions, and into a variety of dinner dishes.  

If your kids are not fans of Kale, try this recipe anyway because it completely melts into this dish and becomes one with it.  

Here are a few more recipes that I love with Kale:

• Shell Pasta with Italian Sausage and Kale
• Quinoa and Kale Salad with Roasted Chickpeas and Lemon Dressing
• 5-Ingredient Chicken Tortilla Soup with Kale
• Creamy Carrot Soup with Roasted Chickpeas and Kale

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a 9×13 Casserole Dish or similar size – 10×10, 12×12, 10×13 will all work..

You also need a medium-large skillet/frying pan for cooking the ground chicken before it goes into the pan. This will allow you to break it up and give it a wonderful browned sear, which equals FLAVOR!

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR GREEK CHICKEN PASTA CASSEROLE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

This easy recipe has only a few easy steps and very little prep required.  For the prep, if not already done, mince 3 garlic cloves.   

Prep the kale by rinsing it with cold water and drying it.  Then strip the leaves off the woody stems, and discard the stems. Rough chop the kale and set aside.

What kind of Kale should I buy?

Kale is one of those vegetables that is highly likely to have pesticides unless you buy it organic.  That’s because it grows above ground and is quite appealing to little critters.  Therefore, I recommend buying organic kale that is still on the stem.  If you cannot find organic, make sure you wash it with cold water and rub the leaves with your fingers to remove as much residue as possible.  If organic, you should still clean it the same way to remove possible bugs or dirt.

I also do not buy kale already chopped, as it has a shorter shelf life than fresh whole leaves still on the stems.

COOK YOUR GREEK CHICKEN PASTA CASSEROLE 

There are two steps to cooking this recipe and you do not want to skip the first one.  The first is to precook the ground chicken and the second step is to mix and cook the casserole. 

You can actually precook the chicken 2-3 days in advance if you want! Preheat a large frying pan or skillet on high heat. Add the olive oil and then the ground chicken. Break up the chicken with a spatula and then season with the oregano, salt, and pepper. Stir together and then let sear in the pan for 3-4 minutes.  Add the garlic and stir. Cook for another 3-4 minutes until all pink is gone.  

Finally, add the broth to the pan and scrape up all of the chicken brown bits from the bottom of the pan.  Turn off the heat.

Pour the ground chicken and broth into the casserole dish.

In measuring cup, add 1 cup milk and the 4 tablespoons of cornstarch. Whisk to dissolve and then add to the casserole dish. Add in 1 more cup of milk, plus the other 2 cups of broth, the additional dried oregano, parmesan, and the dried pasta. Stir to combine and ensure that the pasta is submerged in the liquid.

Last, mix in the chopped kale, parmesan cheese, and feta cheese. Mix again and press down with a spoon to ensure that again the pasta is submerged into the liquid.

Cover with aluminum foil and place on the center rack in the oven. Bake for 20 minutes.  After 20 minutes, remove the casserole and give it a stir to ensure that all pasta is getting cooked through evenly. Cover again and bake for the last 20 minutes.

Can I use any other meat?

You can use any ground meat you prefer.  The ground chicken really keeps this a lean recipe, however, you can use ground beef, ground pork, or ground lamb.  All would be delicious.  Cooking times will be the same regardless of the meat.  

ENJOY!  😍 Carrie

5 from 1 vote

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Magical Greek Chicken Pasta Casserole with Kale

This Glorious Greek Ground Chicken Pasta Casserole is easy and delicious! It has lean ground chicken with garlic, oregano, parmesan, feta and Kale.  It's kind of like a Greek Mac n Cheese because it's so incredibly creamy and cheesy from the parmesan and feta cheeses.  The Feta melts into a more mellow, rich, and flavorful backdrop – which is great for kids! #casseroleideas #easydinnerideas #familydinnerrecipes #greekchicken #chickenpasta

Course Main Course

Cuisine Greek

Keyword casserole, chicken, ground chicken, kale, pasta

Prep Time 10 minutes

Cook Time 50 minutes

Servings 6 servings

Author Carrie Tyler

Ingredients

Ground Chicken

• 16 oz Ground Chicken Breast
• 2 teaspoons Extra-virgin olive oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 1 teaspoon Dried Oregano
• 3 teaspoons Garlic, minced (3 garlic cloves)

Casserole

• 3 cups Chicken Broth
• 2 cups 1% Milk (any milk will work)
• 4 tablespoons Corn starch
• 1 teaspoon Dried Oregano
• 10 ounces Campanelle Pasta, dry (or any short cut pasta)
• 3/4 cup Parmesan Cheese, grated
• 6 ounces Feta, crumbled
• 2 cups Fresh Kale, chopped

Instructions

Prep Ahead Steps

1. If not already done, mince 3 garlic cloves.

2. Clean the kale leaves by rinsing with cold water. Strip the leaves off the woody stems and discard the stems. Rough chop the kale and set aside.

Cooking Steps

1. Preheat your oven to 400 F degrees

2. Preheat a large frying pan or skillet on high heat. Add the olive oil and then the ground chicken. Break up the chicken with a spatula and then season with the oregano, salt, and pepper. Let sear in the pan for 3-4 minutes and then add the garlic and stir. Cook for another 3-4 minutes until all pink is gone. Last, pour in 1 cup of the broth and scrape up all of the browned bits from the bottom of the pan with a spatula. Turn off the heat.

   

3. In measuring cup, add 1 cup milk and the 4 tablespoons of cornstarch. Whisk to dissolve and then add to the casserole dish. Pour the ground chicken and broth into the casserole dish. Add in 1 more cup of milk, plus the other 2 cups of broth, the additional dried oregano, parmesan, and the dried pasta. Stir to combine and ensure that the pasta is submerged in the liquid.

   

4. Last, mix in the chopped kale and feta cheese. Mix again and press down with a spoon to ensure that again the pasta is submerged into the liquid.

   

5. Cover with aluminum foil and place on the center rack in the oven. Bake for 20 minutes.

   

6. After 20 minutes, remove the casserole and give it a stir to ensure that all pasta is getting cooked through evenly. Cover again and bake for the last 20 minutes.

7. Remove from the oven and let sit for 5 minutes, then serve and enjoy!