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Chicken and Kale Casserole Recipe with Artichoke
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Chicken and Kale Casserole Recipe with Artichoke

This easy and delicious Chicken and Kale Casserole recipe combines fresh cooked kale, chicken, brown rice, plenty of cheese, and artichokes with a lemony panko topping for a tasty and healthy casserole sure to satisfy!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Keyword: casserole
Servings: 8

Equipment

  • 13" x 9" casserole dish
  • large skillet or frying pan

Ingredients

  • 2 cups cooked chicken, shredded (about 1 large boneless skinless breast)
  • 3 cups cooked brown rice (approx 1 cup uncooked) 
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream (preferably full fat)
  • 1 14.1 oz can artichoke hearts, drained and chopped
  • ½ cup fresh grated Parmesan cheese
  • 1 cup hand shredded sharp cheddar cheese
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoon butter or olive oil
  • 1 cup chicken broth
  • 1 shallot, diced 
  • 1 bunch black kale (or any kale), stems removed, chopped into 1” ribbons 
  • 4 cloves garlic, minced 
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper 
  • 1 tablespoon freshly squeezed lemon juice

Lemon Herb Panko Topping

  • ½ cup panko breadcrumbs 
  • the zest of 1 lemon 
  • 1 tablespoon minced fresh parsley 
  • 1 tablespoon olive oil or melted butter 

Instructions

  • Preheat oven to 350 degrees f.
    2. Add cooked chicken, rice, canned cream of chicken soup, sour cream, artichokes, parmesan cheese, sharp cheddar cheese, and crushed red pepper flakes to a large mixing bowl. Set aside.
    3. In a large skillet or nonstick pan, heat butter over medium heat until melted.
    4. Add shallot and cook, stirring occasionally for 3-4 minutes, until slightly softened.
    5. Add chopped kale and season with salt and pepper, stir well. Bring to medium-high heat Add chicken stock and cook 5-6 minutes, until kale is wilted and liquid is mostly evaporated.
    6. Add garlic and cook until just fragrant, 30 seconds.
    7. Stir in lemon juice, and cook 1 minute.
    8. Transfer to the bowl with the remaining casserole ingredients, and mix well.
    9. Make the topping: Mix together panko breadcrumbs, lemon zest, parsley and olive oil or butter in a mixing bowl until all breadcrumbs are well coated.
    10. Transfer mixed casserole to a greased casserole dish. (Can grease with additional butter, or cooking spray).
    11. Cover casserole evenly with breadcrumb mixture.
    12. Bake in preheated oven for 30-35 minutes, until browned and bubbly.