Kale Artichoke Parmesan Chicken Casserole is the perfect comfort food. It’s easy, cheesy, and packed with protein and nutrients from the kale and artichoke.
Casseroles are perfect for easy Weeknight Dinners. Without a lot of effort you can bake everything together in one pan instead of worrying about making a main dish and sides. If you like this casserole be sure to try Healthy Breakfast Casserole with Turkey Bacon. It takes the ease of a casserole dinner to your morning breakfast.
Kale and Artichoke Chicken Casserole is packed full of healthy ingredients. The kale, artichoke hearts, onion, and chicken breast all come together for a dinner that’s low-carb and low-fat. Even though it’s so healthy and full of veggies, it’s also wonderfully kid-friendly thanks to the cheesy topping. This is sure to become a go-to dinner that will get your whole family eating healthy.
Finding new recipes that are equal parts healthy and delicious is one of the best feelings. If you’ve tried this recipe for Garlic Braised Chicken with Kale, consider this Chicken and Kale Casserole a way to take it to the next level. You still have the tender chicken breasts and crispy kale, but you also get a cheesy breadcrumb topping that’s oh-so delicious!
Unlike so many cheesy casseroles, there’s no heavy cream, cream cheese, or other ingredients with lots of saturated fat. It’s just Parmesan Cheese, milk, and flour.
To enjoy this delicious casserole more often, try keeping one in the freezer. This Cheesy Kale dinner is perfect to make ahead of time. To make things easier on yourself, cook two of these casseroles at a time. You can eat one on the day of, and save one in the freezer as a ready-made healthy dinner. When you’re ready to eat it, let it defrost in the fridge throughout the day. You’ll just have to pop it in the oven for a few minutes before serving it.
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Variations on Kale Artichoke Parmesan Chicken Casserole
- Rice Casserole: This Artichoke Chicken Casserole is great as it is, with just veggies and chicken. However, if you’re cooking for a bigger group, or just want some more filling ingredients you can always add rice. Cook up some wild rice or brown rice to add to the casserole right before you broil it in the oven. It will add a nice, chewy texture to your casserole dish.
- Gluten-Free Casserole: The only things preventing this Cheesy Chicken and Kale Casserole from being gluten-free already are the flour and the bread crumbs. Instead of mixing in all-purpose flour with the milk, try using cornstarch. It’s difficult to find gluten-free bread crumbs. An easy substitute is using store bought gluten-free crackers to top the Kale Casserole.
- Spinach Artichoke Chicken Casserole: Although kale is a nutritional powerhouse, it’s not everyone’s taste. If kale is too bitter for you, try using fresh spinach instead. If spinach and artichoke dip has taught us anything, it’s that spinach and artichokes were meant to be together. This spinach casserole is sure to be plenty delicious. Spinach is still a low-calorie and nutritional ingredient. While it won’t be quite as healthy as the kale, a spinach casserole is still a great option.
- Add-Ins: One of the great things about casseroles is that you can easily mix in other vegetables, spices, and toppings of your choosing. There are lots of other add-ins you can try in Cheesy Chicken and Kale Casserole. One easy option is changing up the cheese. Try a mix of mozzarella or cheddar cheese along with the Parmesan Cheese. You can also add in some chopped green onions, minced garlic cloves, or even a bit of spinach to go along with the kale and artichoke hearts.
Side Dishes for Kale Artichoke Parmesan Chicken Casserole
How to Store Kale Artichoke Parmesan Chicken Casserole
- Serve: This casserole is best served right from the oven. Don’t leave your Chicken Artichoke Casserole at room temperature for more than 2 hours.
- Store: Once the casserole has cooled, you can cover the baking dish or put the leftovers in another airtight container. Your casserole will keep well in the fridge for 3-4 days.
- Freeze: If you want a make-ahead casserole dish, this artichoke chicken recipe is a great choice. Seal the casserole and store it in the freezer for 4-6 months. To reheat the casserole, let it defrost in the fridge, then put it in the oven for a few minutes to heat through.
- 2 bunches kale , tough center stems removed, chopped into 2-inch pieces
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts , cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 small onion , finely chopped
- 2 tablespoons flour
- 3/4 cup 1% milk
- 1 cup low sodium chicken broth
- 8 ounces artichoke hearts , roughly chopped
- 1/4 teaspoon cayenne pepper
- 4 tablespoons grated Parmesan cheese , divided
- 2 tablespoons panko breadcrumbs
- Preheat oven to a high broil.
- Add six cups of water to a large pot on high heat until boiling. Add the kale, reduce to medium-high heat and cook about 2 minutes until tender. Drain and dry the kale with paper towels.
- In a large skillet, heat 2 tablespoons of oil on medium-high heat. Season the chicken with the salt and pepper, then add it to the skillet and cook, stirring occasionally, for 4 minutes until no longer pink. Set chicken aside in a medium bowl.
- Reduce skillet to medium heat and add the onions. Cook about 4 minutes, stirring occasionally, until translucent, then sprinkle flour evenly over onions, then stir and cook for an additional minute.
- Gradually add the milk, stirring constantly until flour is dissolved, then stir in the chicken broth.
- Increase the heat to medium high and bring to a simmer, stirring frequently. Cook for 2-3 minutes until slightly reduced.
- Add the kale, artichokes, cayenne, and chicken. Cook, 3-4 minutes until vegetables and chicken are hot, then mix in 3 tablespoons of the Parmesan cheese.
- Spray an 8x8 baking dish with cooking spray and pour in the contents of the skillet. Top with the panko breadcrumbs and remaining 1 tablespoon Parmesan.
- Broil in the oven on the top shelf until lightly browned, about 2 minutes.