Chicken and Kale Casserole Recipe with Artichoke (2024)

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!

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A bright and delicious Chicken and Kale Casserole recipe

A great way to use up leftover chicken or rice, this Chicken and Kale Casserole Recipe with Artichoke is a delicious weeknight meal the whole family will enjoy.

With plenty of shredded chicken, brown rice, fresh kale, canned artichokes and 2 different kinds of cheese, all enveloped in a creamy finish, with a crunchy, lemony panko herb topping. The entire casserole comes together in under 45 minutes, making this a weeknight meal you can feel good about, that's on the table in a flash!

Use rotisserie chicken and leftover rice to make this hearty casserole a breeze!This easy weeknight meal is sure to become a part of your regular dinner rotation.

Ingredients

• 2 cups cooked chicken, shredded (about 1 large boneless skinless breast). You can use white or dark meat for this recipe, or a combination of both. A rotisserie chicken works great, too!
• 3 cups cooked brown rice (approximately 1 cup uncooked). You can use freshly cooked rice that has been slightly cooled, microwave rice, or leftover rice.
• A can of condensed cream of chicken soup.
• Some sour cream, full fat preffered for an extra creamy casserole.
• One can of artichoke hearts, drained and chopped. You could also use an equal part of jarred marinated artichoke hearts.
• Grated Parmesan cheese, freshly grated preferred.
• Shredded sharp cheddar cheese, hand grated.
• Crushed red pepper flakes, for a bit of depth and heat.
• Butter or olive oil.
• Chicken brothor chicken stock.
• A small shallot, diced.
• 1 bunch black kale (or any kale you prefer), stems removed, chopped into 1” ribbons.
• Fresh garlic cloves.
• Kosher saltand freshly ground black pepper.
• Freshly squeezed lemon juice.

Lemon Herb Panko Topping

• Panko breadcrumbs. I prefer these over classic breadcrumbs for their airy and crisp texture.
• The zest of 1 lemon.
• Minced fresh parsley.
• Olive oil or melted butter.

How to make the Chicken and Kale Casserole recipe

1. 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.

• A 13" x 9" baking dish.
• A large bowl, for easy mixing.
• One large skillet or nonstick frying pan.
• A sharp knife and cutting board.
• A zester or microplane.

Substitutions and Additions

• Not a big kale fan? Try fresh spinach instead, just adjust the cooking time accordingly (spinach cooks rather quickly), and use about half the chicken broth. You can use any hearty leafy green you like- some great options would be curly kale, purple kale or Swiss chard. I would avoid bitter greens, such as collard greens.
• Use cooked farro, white rice, or barley in place of the brown rice.
• Big dark meat fan? Try chicken thighs instead of chicken breast.
• Swap the cream of chicken for a can of cream of celery or cream of mushroom.
• Want an extra cheesy casserole? Add a layer of 1 cup of cheese under the panko topping!
• Want more veggies? Use 2 bunches of kale instead of 1!
• Use diced yellow or red onion in place if the shallot. If the onion is large, use half.

Storing and reheating leftovers

Store leftover casserole in an airtight container for up to 3-4 days in the refrigerator. You can microwave the casserole, over cover it with foil and reheat in the oven in a casserole dish.

More delicious casserole recipes

If you love this, you'll love these tasty casseroles, too!

• Chili Frito Pie Casserole
• Tuna Noodle Casserole with Tortellini
• Mak Ahead Green Bean Casserole
• Mexican Chorizo Cornbread Casserole

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